| CURRIED TURKEY PIE |
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About 8 servings1/4 cup CRISCO Shortening 1 cup chopped onion 3 apples, pared, cored, and sliced (about 2 cups) 4 cups cubed cooked turkey 1 cup cooked green peas 1/2 cup toasted slivered almonds 1/4 cup golden raisins 1/2 cup flaked coconut 1 can (10-1/2 ounces) condensed chicken noodle soup 1 cup milk 2 teaspoons curry powder 2 tablespoons chutney Classic CRISCO Double Crust 1 egg, beaten Melt Crisco in a large saucepan, Add onion and apples; cook for 3 minutes or until soft and tender, stirring occasionally. Stir in turkey, peas, almonds, raisins, and coconut; stir lightly to mix. Turn into a shallow 2-quart baking dish. Set aside. Preheat oven to 425:. Blend soup, milk, curry, and chutney in blender or food processor until smooth. Pour over turkey mixture in baking dish. Prepare Crisco pastry. Roll out pastry a little larger than baking dish, cut several slits in pastry, and fit loosely over top of baking dish. Trim pastry, seal, and flute edge. Brush pastry with beaten egg. Bake at 425: about 25 minutes or until top is golden. |
