I love Foodie Extravaganza Day each month. Some months it really stretches my imagination, which is really great for someone who loves to cook, like me. Plus, let’s face it, I participate with some really amazing cooks and it’s fun to check out all of their posts and figure out which ones I want to make. Usually it’s a lot. This month’s theme is Pie and there were no rules. So awesome. I decided to try my hand at a savory pie instead of a sweet one, I know, so unlike me. I came up with this really yummy Cheeseburger Pie and I love it.
Before I give you the instructions, I should tell you that there is not a cheeseburger in the crust. I think my husband was disappointed when he cut into it. He wasn’t actually a fan. Not his thing. However, everyone else who tried it loved it. My husband is really an awesome guy, but sometimes he is a pain to feed, so keep that in mind. Be sure to read all the way down for the recipe and all of the other amazing submissions this month.
I used small tart pans instead of a big pie plate. I wanted to do something different. I got them at a local Kitchen store, but Amazon has these that are similar: Norpro Nonstick Mini Pie Pans . I can see using these a lot.
The first thing is to make your pie crust or roll it out if you buy a ready made one. If you’ve never made one from scratch, my friend Amber at Dessert Now, Dinner Later has a great tutorial.
Trace the top of your pie tin, plus an inch, all the way around.
Fit the crust into the tin.
Fill the tin with your cheeseburger mixture.
Slice one crust into strips for the lattice topping.
Weave them together as shown in the picture.
Add the lattice to the top of the tin and crimp the crust closed all the way around.
These pies would be perfect for a dinner party or to have in the freezer, unbaked, for a quick, easy meal. Do you like pot pies? That is what these remind me of, except I know every single thing that is in the pie. Perfect if you are trying to eat from scratch most of the time. I know that’s what I enjoy, but some convenience is always a plus.
- 4 pie crusts
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 cups fresh mushrooms, chopped
- 2 cloves garlic, minced
- 2 pounds of lean ground beef
- 1 tsp onion powder
- 8 ounces tomato sauce
- 2 cups shredded cheddar cheese
- 1 Tbsp dried parsley
- 3 Tbsp butter, melted
- ½ tsp garlic powder
- Add pie crusts to pans, reserving 2 for the lattice.
- In a large skillet, heat the olive oil and saute the onion until tender, adding the garlic just before done.
- Add the ground beef and cook until cooked through.
- Add the onion powder, tomato sauce and mushrooms and cook 10 minutes, stirring occasionally.
- Add in cheese and mix well.
- Fill the pie tins.
- Add lattice top crust, being sure to seal the edges well.
- Cook at 350 degrees for 20 minutes, until the crust is golden brown.
- Melt the butter and add in the parsley and garlic powder.
- Brush the top of the crusts with the butter.
- Bake for 5 minutes more.
- Remove from the oven and serve warm.
Wendy from A Day in the Life on the Farm is our host this month. Check out these 13 pie recipes! Posting is always the first Wednesday of the month. If you’re a blogger and want to join our group, check out our Facebook Page. You can see past recipes on our group Pinterest Page as well. Click over and follow along. Lots of good stuff there.
- BLT Pie by Georgina of G’Gina’s Flavors Palatte
- Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
- Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas
- Grapefruit Pie by Rebekah at Making Miracles
- Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm
- Homegrown Blackberry Pie by Carlee of Cooking with Carlee
- No Bake Peanut Butter Pie by Lauren of From Gate to Plate
- Peaches and Cream Pie by Elaine at Cookin and Craftin
- Penne Pie by Terri at Our Good Life
- Red Velvet Pudding Pie by Teri of The Freshman Cook
- Tar Heel Pie by Tara of Tara’s Multicultural Table
- The Impossible (Coconut) Pie by Stacy of Food Lust People Love
- Walnut Crumble-Topped Apple Tart by Caroline at Caroline’s Cooking