Ham and Cheese Pie

Submitted by Diana Adcock

"This pie doubles as a formal dinner or picnic dish. It is our favorite savory pie. I don't know where the original came from-somewhere down south but I have added more onion, pepper, nutmeg, cayenne and cheese. Also the original called for regular deli ham-holy salt-it just about killed us! So here you go and by the way I like it best cold."

 

• Ready In: 1hr 40mins
• Ingredients: 17
• Yields: 1 large pie
• Serves: 6-8

ingredients

• 1 large baking potato
• 1 large onion, chopped fine
• 3 -4 teaspoons butter
• 1⁄4 cup milk
• 1 egg
• 1 teaspoon dry mustard
• 1⁄8 teaspoon ground cloves
• 4 cups ground low-salt ham (I buy a 1 1/2 inch slice from the deli-and then another 1/2 inch slice just in case)
• 1 cup shredded cheddar cheese (I like sharp)
• 1 pastry for double-crust pie (you want a sturdy crust)

• Cheese sauce

• 2 teaspoons butter
• 2 teaspoons flour
• 1⁄2 teaspoon white pepper
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon cayenne pepper
• 1 1⁄4 cups milk
• 1 1⁄2 cups shredded cheddar cheese

directions

1. Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown.
2. In a large bowl beat potato.
3. Add to this the onion, beaten egg, mustard and cloves.
4. Mix well.
5. Fold in ham, 1/2 of the cheese and cheese sauce.
6. At this point taste to see if you need a bit of salt-most likely you won't.
7. Turn into deep pastry lined pie plate.
8. Top with remaining crust, crimp and seal.
9. Bake on the lowest rack at 450 for 10 minutes.
10. Reduce heat to 350 degrees and bake for 30 min.
11. Top crust with remaining cheese and cook for about 15 min more.
12. Remove and let stand for 20 minutes or chill and serve cold.
13. Cheese Sauce Directions Melt butter in a medium saucepan.
14. Stir in flour and spices and cook until bubbly.
15. Remove from heat and gradually stir in milk.
16. Return to heat and cook until thick and bubbly.
17. Stir in cheese and cook until melted.

Reviews

[lets.eat]

Taste was great, loved the nutmeg. Unfortuntely, even though I let this rest for a good 30 min. before slicing and it was terribly runny and my DS's refused to eat it. This needed a much longer cooling down time for it to firm up. To save time I nuked the potato instead of boiling.

 

[kdp4640]

Great recipe. The only change I made was that I used some leftover ham from recipe #46922. :)