TOPSY-TURVY PIE
Make and share this Topsy-Turvy Pie recipe from Food.com.
Provided by Christine MT
Categories Meat
Time 45m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees.
- Brown meat in oil, add onion and green pepper.
- Cook until meat is browned and onion is transparent.
- Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
- Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
- Roll out to fit pie pan.
- Place on meat mixture and make slits on top in the dough.
- Bake 15-20 minutes, or until lightly browned.
- Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.
Nutrition Facts : Calories 371.8, Fat 25.5, SaturatedFat 8.7, Cholesterol 66.5, Sodium 1087.4, Carbohydrate 19.1, Fiber 2.1, Sugar 4.7, Protein 16.9
TOPSY TURVY MEAT PIE
Steps:
- 1) Brown onion in shortening. 2) Add beef and cook until brown and crumbly, but not hard. 3) Add salt, sauce and soup. Cook until thick. 4) Spread into pie plate. 5) Combine milk and biscuit mix in a medium bowl. 6) Spread over meat. 7) Bake at 450°F for 20 minutes. 8) Invert onto serving plate and cut into wedges.
TOPSY TURVY CAKE
Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
- Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
- Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
- Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
- Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
- Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
- Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
- Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
- Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
HUNGRY GIRL'S TOPSY TURVY BANANA CREAM PIE
Looks great. (1 "Pie" - 143 calories, 0.5g fat, 22carbs, 1.25g fiber, 1g protein - 3 WW points)
Provided by mizshuckiduck
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place pudding in small dish, then spread bananas over it. Smooth cool whip over bananas, then top with crushed Cinnamon Graham snacks.
TOPSY-TURVY APPLE PIE
Make and share this Topsy-Turvy Apple Pie recipe from Food.com.
Provided by PENNY
Categories Pie
Time 1h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425.
- In 9 inch glass pie pan, mix brown sugar, butter and corn syrup and spread evenly in bottom of pan. Arrange pecan halves on top.
- Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pie pan.
- In small bowl, mix sugar, flour and cinnamon.
- Arrange half of the apple slices in cust-lined pan and sprinkle with half of the sugar mixture. Repeat with remaining apple slices and sugar mixture.
- Top with second crust, seal edge and flute. Cut slits in several places on top of crust.
- Place pie on sheet of foil on middle rack in oven and bake 8 minutes. Reduce oven temperature to 350 and bake an additional 35-45 minutes or until apples are tender and crust is golden brown.
- After removing from oven, immediately run knife around edge of pie to loosen.
- Place serving plate upside down over pie, turn plate and pan over. Remove pan.
- Serve warm or cool with whipped cream.
TOPSY TURVY PIZZA PIE
I want to thank Deb & Maggie for giving me the idea for this dish by directing me to a video from a Chicago pizza parlor. I don't have the original recipe, so this is my take on a pizza potpie. The presentation on this dish is absolutely awesome, as you are going to see. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Savory Pies
Time 30m
Number Of Ingredients 3
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: This is an interesting way to do a pizza. I got the idea from Deb Crane, and Maggie... and they posted videos from the Chicago pizza place that made these famous. This is my version of the dish. The whole idea is to put all your ingredients into an ovenproof bowl, and drape the crust over the bowl. Then, after it bakes, you invert, and remove the bowl. And you have Pizza in a bowl.
- 3. Gather your ingredients.
- 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
- 5. Chef's Note: You want a bowl to put all the ingredients in... It should be ovenproof, and 3 to 4 inches in diameter.
- 6. Add some cheese to the bottom of the bowl... my choice is mozzarella.
- 7. Add another cheese (optional), I chose provolone.
- 8. Add some pepperoni (optional).
- 9. Add some Italian sausage (optional).
- 10. Add some mushrooms (optional).
- 11. Add some pizza sauce (not optional).
- 12. Cover with the pizza crust, and let drape over the sides of the bowl.
- 13. Brush the dough with egg yolk, mixed with a bit of water.
- 14. Place into the preheated oven, and bake until the crust is brown, about 18 minutes.
- 15. Allow to rest for 5 minutes.
- 16. PLATE/PRESENT
- 17. Flip on a plate, and remove the bowl. Enjoy.
- 18. Keep the faith, and keep cooking.
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