There are time in life where a specific taste launches you back in time, flooding your heart and mind with memories. Watermelon blow pops remind me of road trips, Constant Comment tea reminds me of my mom, sister, and cold Ohio winters, and Meat Pie reminds me of Grandma Mary.
This is her recipe. She would make one for me on my birthday. Years later with a single bite, I can remember every detail like it was yesterday; the flaky crust holding layers of sliced salami, ham and cheese, her beautifully wrinkled hands holding the white box tied with red and white butcher string, and her aquamarine ring sparkling in sunlight as she presented me this treasured gift.
Now, each year on River’s Birthday, I make a Meat Pie. I feel so many memories and so much love in the simple act of making it. I feel so happy that this family tradition hasn’t been lost. I wonder if someday he will want to learn how to make the pie with me, someday passing this on to his children, making memories and traditions of their own.
This is a perfect example of how food transforms into so much more than just a piece of pie on a plate. You probably have your own Meat Pie’s in your mind, those dishes that remind you of people, places, and moments in time.
You will notice this recipe calls for store bought pie dough. In this instance, I allow memory to trump technique and don’t waste a single minute feeling bad about it. Here it is, Meat Pie exactly like Grandma used to make it.
I should also mention that this pie is decadent and delicious served warm, but Grandma would serve it cold and at this temperature it tastes amazing and slices beautifully. We like to eat it cold for breakfast, lunch or dinner. It is also super convenient on the go in a packed lunch, maybe with a little Dijon mustard on the side.
(makes 1 pie or 8 servings)
1 box, store bought pie dough
½ # your favorite salami (thinly sliced)
½ # your favorite spicy salami (thinly sliced)
¾ # your favorite cooked ham (thinly sliced)
¾ # hard mozzarella cheese (thinly sliced)
¾ # provolone cheese (thinly sliced)
- Preheat oven to 350 f.
- Defrost pie dough and gently cover the bottom of a basic 9” pie dish, making sure dough hangs over the sides evenly.
- In a large measuring cup whisk the eggs together. Season with salt and pepper.
- Pour ¼ of the egg mixture into the pie crust. Spread out with a pastry brush or back of a spoon.
- Working in a circle, layer slices of cheese (it doesn’t matter which one) to cover the entire bottom of crust. Add a layer of meat in the same way. Brush the meat layer generously with egg. Repeat until all the cheese and meat is used up, reserving 1 T. of egg.
- Lay the top sheet of pie dough over the filled pie.
- Press the edges to seal the top and bottom crusts together.
- Tuck in the edges of the dough so it doesn’t hang over the side.
- Holding a fork horizontally in relation to the dough, press down so the edge seals and the tines of the fork make a decorative indentation in the dough. Continue around entire pie.
- With a sharp knife, cut three slits in the top of pie dough to allow steam to escape.
- Brush top of pie with remaining 1 T. of egg.
- Bake in the middle oven rack for approx. 55 minutes, or until the pie is golden brown.
- Allow to cool before serving.
Component in Action
- pair with a green salad for breakfast, lunch, or dinner
- eat on its own as a snack
- serve plain or with Dijon, or honey mustard
- really fun to slice thinly as an appetizer, or on a charcuterie platter
- eat with pickles and/or cornichons
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