| KENTUCKY BURGOO PIE |
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Makes One 10-inch Pie 8 ServingsBurgoo Filling 1 -1/2 pounds chicken pieces, skinned 1/2 pound beef stew meat 1/2 pound pork shoulder roast 1/2 pound veal shoulder roast 1 -1/2 cups water 2 carrots, peeled and sliced 2 potatoes, peeled and cubed 2 tomatoes, peeled and chopped 1 rib celery, chopped 1 medium onion, chopped 1 small green pepper, chopped 1 cup fresh or drained, canned butter beans or lima beans 1 cup fresh or frozen whole kernel corn 1/2 cup tomato juice 1 can (10.5 ounces) tomato puree 1 tablespoon salt 1 -1/2 teaspoons hot pepper sauce 1 -1/2 teaspoons Worcestershire sauce 1 teaspoon black pepper 1/2 teaspoon cayenne pepper Crust 10 -inch Classic CRISCO Double Crust Sauce 1/3 cup butter or margarine 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2/3 cup milk Decorations 9-inch Classic CRISCO Double Pie Crust For burgoo filling, combine chicken, beef, pork, veal and water in 5-quart Dutch oven. Cover and simmer, turning chicken and meat frequently, until tender, about 1-1/2 to 2 hours. Add additional water if necessary. Drain, reserving liquid. Cool. Debone meat. Cut into 1/4-inch cubes. Place meat and reserved liquid in large container. Refrigerate several hours or overnight. Skim off and discard fat from surface. Place meat and liquid in Dutch oven. Add carrots, potatoes, tomatoes, celery, onions, green pepper, butter beans, corn, tomato juice, tomato puree, 1 tablespoon salt, pepper sauce, Worcestershire sauce, 1 teaspoon black pepper and cayenne pepper to Dutch oven. Simmer, covered, 1 hour. Uncover. Simmer 2 hours. Remove from heat. For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 10-inch pie plate. Do not bake. Heat oven to 425ºF. For sauce, melt butter in medium saucepan. Stir in flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook and stir until bubbly. Remove from heat. Stir in milk. Return to heat. Cook and stir 1 minute. Remove from heat. Stir in small amount of hot burgoo. Continue adding small amounts of burgoo until mixture in saucepan measures about 2 cups. Return to Dutch oven. Stir to blend. Spoon 3-1/2 cups into unbaked pie crust. Refrigerate or freeze remaining thickened burgoo for additional pie. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Do not flute. For decorations, prepare single crust (see Classic Crisco Crust recipe). Roll dough into 8 x 10-inch rectangle. Cut twelve 3/8-inch strips and 4 leaf shapes. Braid strips. Moisten edge of top crust with water. Place braids on edge of pie. Moisten underside of leaves. Arrange on top of crust. Cut slits or shapes in top to allow steam to escape. Bake at 425ºF for 30 to 35 minutes. Serve warm. Refrigerate leftover pie. |
