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Parsley Pie Recipe
Pie Crust and Parsley Pie FillingClick thumbnail to view full-size
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
- 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
- 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.
- 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.
- 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.