Pie Pacifica Recipe

Summary

Servings6CuisineAmerican
MethodBakedMain IngredientFish
Interest GroupEveryday

Ingredients

 
1 can (about 1 pound) green peas
 
1 can (16 ounces) whole-kernel corn
 
1 can (10 1/2 ounces) condensed vegetable soup
 
1 small can evaporated milk (2/3 cup)
 
2 cans (about 7 ounces each) tuna, drained and broken into chunks
 
1 can (4 ounces) pimientos, drained and diced
 
2 teaspoons instant minced onion
 
1 package piecrust mix

Directions

1 Drain liquid from peas and corn into a medium-size saucepan.
Stir in soup and evapo-rated milk; heat to boiling.
2 Combine peas, corn, tuna, pimientos, and onion in shallow 8-cup baking dish; pour boiling soup mixture over; stir to mix.
3 Bake in hot oven (400°) for 20 to 25 minutes, or until bubbly-hot.
4 While tuna mixture bakes, make and bake pastry topping: Prepare piecrust mix, following label directions.
Place on lightly floured cookie sheet on a damp towel to prevent slipping; roll out to a shape about 1 inch smaller than top of baking dish.
5 Trim edges evenly or, to make a fish design as pictured, cut around a fish shape (cardboard or plate).
Mark "scales" by making shallow curved cuts, holding sharp-point knife on a slant.
6 Bake in hot oven (400°) for 12 to 15 minutes, or until golden-brown.
7 Slide on top of bubbling tuna mixture.
Mark eye with a pea, parsley sprig, or a bit of pimiento.

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