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Parsley Pie Recipe

Updated on December 12, 2012

Pie Crust and Parsley Pie Filling

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Adding the margarine to the flour.Cutting the margarine into the flour with knife.Fitting the pie crust into the baking dish.Adding parsley into bottom crust.Adding chopped onion and seasoned beef.Egg and milk mixture.Adding the egg and milk mixture.Putting the top crust on.Cutting a nice size hole for venting.One of the pies, cooling.
Adding the margarine to the flour.
Adding the margarine to the flour.
Cutting the margarine into the flour with knife.
Cutting the margarine into the flour with knife.
Fitting the pie crust into the baking dish.
Fitting the pie crust into the baking dish.
Adding parsley into bottom crust.
Adding parsley into bottom crust.
Adding chopped onion and seasoned beef.
Adding chopped onion and seasoned beef.
Egg and milk mixture.
Egg and milk mixture.
Adding the egg and milk mixture.
Adding the egg and milk mixture.
Putting the top crust on.
Putting the top crust on.
Cutting a nice size hole for venting.
Cutting a nice size hole for venting.
One of the pies, cooling.
One of the pies, cooling.

The History of the Fiber Rich Parsley Pie

My mother was a beautiful woman with a College Degree. I was proud to be the daughter of such a lovely woman. She raised five children, I'm the oldest. As lovely and intelligent as my mother was, she simply could not cook. After my mother passed away on February 25, 2011, I spent long hours talking with my younger sister about mom. We never saw her bake a cake or batch of cookies but she could crochet with the best of them.

In my mother's kitchen cabinet, near the stove, there was never more than three items. Salt, pepper and a small can of Cream of Tartar. Why the Cream of Tartar was in that cabinet, I'll never know! It always felt full, so I know that she never used it.

My grandmother wasn't much better in the kitchen. I only saw her make soup or fish cakes and I'm sure she didn't have any Cream of Tartar. That's why I don't blame my mother for her lack of culinary skills.

As for me, I learned how to make White Sauce in Home Economics. Then of course there was Tuna Noodle Casserole. My brothers and sisters said that I could make something out of nothing... and that is what I had to do, most of the time.

A few funny things came from my mother's cooking attempts. One day my brother came home from a friends house and had an egg salad sandwich that his friends mother served for lunch. He said it was the best egg salad he ever had and it didn't have any pits. I didn't have the heart to tell him that mom's pits were pieces of egg shells.

Another time, I came home from my part time job in a supermarket (yes, it's true, I had to walk over two miles home from the store,) and my other brother was sitting at the kitchen table. He had one hand on his chin and the other was stabbing a grey looking item in his plate, with a fork. He told me that not even my White Sauce could make the item taste better.

I've spent my life searching cookbooks for well balanced and healthy recipes. Living in Europe helped me gather recipes from the masters. Most of my cookbooks came from garage or yard sales. I've cooked and cooked and do believe I can cook anything from any cookbook! Lately, the internet has left my cookbooks in the dust. I mean it, I only dust them now and then. I try to use up things in the kitchen and refrigerator that I have on hand and search the internet for the best recipe that will fit what I have in the house.

By far, The Fiber Rich Parsley Pie is one of my favorite recipes. I inherited it from a dear friends mother, Eleanor. Eleanor got the recipe when she was living in the Northeastern part of Pennsylvania back in the 1950s. I've planted extra parsley in the garden this year. Start planting yours, because I'm passing the Fiber Rich Parsley Pie recipe on to you. Enjoy!

Until we meet again... Francesca27


Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: Serves eight people

Ingredients

  • 2 cups flour, for pie crust
  • 1 teaspoon salt, for pie crust
  • 1/2 cup margarine, for pie crust
  • 7-8 Tablespoons milk, for pie crust
  • 4 cups parsley, chopped for filling
  • 2 large onions, chopped for filling
  • 4 ounces ground beef, for filling
  • 2 Tablespoons butter, for filling
  • 3 eggs, beaten for filling
  • 1 Tablespoon milk, for filling
  • 1 teaspoon salt, for filling
  • 1/4 teaspoon pepper, for filling

Pie Crust and Filling Instructions

  1. Pie Crust - In a large mixing bowl add two cups of flour, one teaspoon of salt and blend with a wire whisk. Cut in 1/2 cup margarine. Add 7-8 tablespoons of milk, one tablespoon at a time. Mix until the flour looks like tiny peas. If mixture is too wet, add a little more flour, if it looks too dry, add a little more milk. Cut mixture in half and make two equal size disks. Roll out one disk and fit into your pie plate.
  2. Filling - Mound Cleaned and roughly chopped parsley into the bottom pie crust. Alternate chopped onions and beef. Add salt and pepper, (I like to season the beef beforehand with spices that my family likes, other people may like the ground beef plain.) Beat three eggs and one tablespoon of milk together. Add two tablespoons of butter dotted on top of the filling. Add the beaten egg and milk mixture. Cover the filling with the top crust. Flute the edges together. Poke a hole in the center of the top pie crust. I like to brush the top crust with a beaten egg white, but it's not necessary. Bake in a 350 degree oven for one hour. Cool for 10 minutes and serve.
  3. Vegans can omit the beef. I like it without the beef, however, my husband is a meat and potato guy, so I often give in to his need.

Parsley Pie

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Comments

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    • Francesca27 profile imageAUTHOR

      Francesca27 

      2 years ago from Hub Page

      Dear KAB: I've been making parsley pie for years. I always over grow parsley so that when the harvest time is here and before the frost I gather all the parsley and get baking. I change the recipe each time. Adding sauteed onions, or left over potatoes, etc. But the main part of the pie is always the parsley. It keeps you regular, if you know what I mean. Happy baking!

    • profile image

      kab 

      2 years ago

      My Dad was just telling me about his Aunts great Parsley Pie so I Google it and landed here. He is from Northeastern Pennsylvania! I read him where you got your recipe and he said, "that's probably Eleanor Lee, she made it too!". Who knows? Maybe it was.

    • Francesca27 profile imageAUTHOR

      Francesca27 

      6 years ago from Hub Page

      Parsley is so good for us. I eat the tiny parsley when we eat out in a restaurant. This pie is so full of fiber. Enjoy, and thanks for stopping by my hub.

    • toomuchmint profile image

      toomuchmint 

      6 years ago

      This sounds like a great recipe for parsley! From the title, I was expecting something like Om's Spinach Cupcakes

      https://delishably.com/desserts/vegetable_desserts...

      This is much more like a beef pie with a bit of egg to hold it together. I'm glad it's not too late to put in extra parsley! Very useful recipe.

      Thanks!

    • jpcmc profile image

      JP Carlos 

      6 years ago from Quezon CIty, Phlippines

      I'm always on the look out for easy pie crust. The important word here is easy. :) But you've added something more interesting - healthy. That can be a good combination.

      ANd yes, planting your own ingredients is worth it. You know where it came from and it's fun to garden and take care of plants - at least for me that is.

    • profile image

      The Sister 

      6 years ago

      Everything that Francesca said is so true. Thank goodness for that Home Economics class! She is a great cook and baker. She also cook's "out of the box". I don't mean that she uses ready-made meals where you just add a few ingredients. I mean that she combines ingredients that no one would even think to put together and it is delicious!

      The only recipe of my Mother's that I can recall following is her recipe for making spaghetti sauce. Like my big sister, I used cookbooks and recipes from magazines, and of course, I followed my sister's recipes. I also use my paternal Grandmother's recipes. Now there was a great cook and baker! I loved being in her kitchen. Now I watch my sister at work in her kitchen. No matter how old we get, she will always be the best big sister ever!

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