Pies recipes
Sweet Pepper Pie
Pastry:

1 3/4 cups all-purpose flour 400 mL
1 tsp. white sugar 5 mL
1 tsp. salt 5 mL
1/2 cup canolaoil 125 mL
1/3 cup skim milk 75 mL

Filling:

l / 2 cup cheddar cheese, grated 125mL
2 tbsp. canola oil 30 mL
I small red pepper, seeded & chopped
l small yellow pepper, seeded & chopped
l medium onion, chopped
1 tsp. garlic powder 5 mL
4 medium tomatoes, peeled & chopped
1 tsp. basil 5 mL
1 tsp. salt 5 mL
1 tsp. pepper 5 mL
5 eggs, lightly beaten
1/2cup 2% milk 125 mL

Pastry:

Sift flour, sugar and salt into a medium-sized bowl. Pour oil over dry ingredients, mixing in with a fork or pastry blender until mixture is in even bits resembling coarse crumbs. Sprinkle milk over flour mixture, stirring with a fork until just combined and pastry can be gathered into a ball. Make 6 five inch pie shells. Press shells using your Birds Hill Enterprises Pastry Press.


Filling:

Sprinkle cheese over bottom of each crust. In a large skillet, heat oil. Add peppers, and onion. Cook over medium heat for about 10 minutes, stirring occasionally. Mix in the garlic, tomatoes and spices. Cook 10 minutes more until thickened. Cool 15 minutes. Spread this filling into the 6 pie shells. Beat eggs and milk together. Pour over fillings.

Bake at: 350° F (180° C) for 30 minutes

Makes: 6 pies

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