Pie Pacifica Recipe

Summary

Servings6Cuisine
MethodDish
Main IngredientInterest Group

Ingredients

 Canned green peas1 Pound
 Whole kernel corn16 Ounce
 Condensed vegetable soup10 1⁄2 Ounce
 Evaporated milk2⁄3 Cup (10.67 tbs)
 Canned tuna14 Ounce, drained and broken into chunks
 Pimientos4 Ounce, drained and diced
 Instant minced onion2 Teaspoon
 Pie crust mix16 Ounce

Nutrition Facts

Serving size

Calories 661 Calories from Fat 281

% Daily Value*

Total Fat 32 g49%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 975.3 mg40.6%

Total Carbohydrates 62 g20.5%

Dietary Fiber 4.5 g18%

Sugars 8.5 g

Protein 31 g62%

Vitamin A 29% Vitamin C 41.7%

Calcium 15.1% Iron 21.4%

*Based on a 2000 Calorie diet

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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