Pie Pan

Enjoy This Old-Fashion Recipe For A Hamburger-Tomato Pie
Soon our gardens, Farmer's Markets, grocery stores and roadside stands will be flush with delicious home-grown tomatoes. This Hamburger-Tomato Pie recipe is another good tomato recipe to add to your files. With a tender delicious crust, crumbled ground beef, tomato, and onion seasoned with a little salt and garlic this pie only needs a simple salad and you have a great lunch or light dinner.
HAMBURGER TOMATO PIE
Dough:
1/2 cup melted butter
2 tbsp milk
2 tbsp water
1/8 tsp salt
dash of vinegar
1 1/2 cups flour
Mix butter, milk, and water together in a medium Mixing Bowl. Add the salt and vinegar; stir to mix. Add enough flour to make the consistency of biscuit dough. Do NOT work too much. Roll out, reserving enough for the top crust. Line a deep dish pie pan with the dough. Let it overlap sides of pie pan. Make filling, fill crust and add the top crust. Cut a few slits for air to escape during baking.
Filling:
2 tbsp butter
1 large tomato, chopped
1 lb hamburger meat
salt to taste
pepper to taste
1/8 tsp garlic powder
1 small yellow onion, chopped
Preheat oven to 400 degrees.
Melt the butter in a 10-inch skillet. Add the onion and saute until tender. Add the meat to the onion and cook until no longer red. Add the tomato, salt, pepper, and garlic powder. Stir to blend well. Simmer for 5 minutes. Pour filling into the prepared crust. Top with top crust. Bake in a 400 degree oven for 10 to 15 minutes then lower temperature to 375 and bake until the crust is browned and the filling is bubbling.
Enjoy!
About the Author
Grandma Linda is a collector of old recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
Can I make a pie without a pie pan?
I want to make a chocolate pie. I have all the ingredients, but not a pie pan. I have various cake pans. If I were to make my crust from scratch, then press it into a Square Cake pan, would my pie turn out okay? Or is there a specific reason why pies are always baked "in the round"?
A round pie pan helps the pie bake properly and makes it easier to slice the pie. Square pans are usually deeper than most pie pans, so it throws the baking time off and it's hard to get nice slices as you dig the pie out of the corners. Also, because the sides of square pans are rarely sloped, it's hard to get the crust out of the bottom angle on the pan. You can do it, but it can get a bit messy.
If the filling isn't too gloppy or runny, you can make a galette, which is like a rustic free-form pie.
Roll the pastry out into a rough circle - it doesn't have to be perfect - as you would for a pie pan (and about the same size - about 12 inches across). Put the rolled out pastry on a Cookie Sheet, place the filling in the center, leaving about two inches of crust all around the filling (the runnier the filling, the larger the "border"), and start to fold the crust over the filling in a number of segments. Brush the pastry with the wash of your choice and bake as you would bake a pie.
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