Country Lines Recipes

Creole Pie in Scone Shell

Ingredients

1/2 lb. bulk pork sausage
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. flour
1 t. salt
1/2 t. pepper
1 c. cooked tomatoes
2 c. cooked vegetables (corn or peas)

Scone Shell:
1 1/2 c. flour
2 t. baking powder
1 t. salt
1/3 c. shortening
1 lg. egg, beaten
1/3 c. milk

Directions

To prepare scone shell, sift flour, baking powder and salt together. Cut in shortening. Stir in egg and milk. Form into a ball and roll out larger than a 9-inch pie pan. Place loosely into pan. Press from center to edge. Fold excess over and flute. Prick sides and bottom well with a fork. Bake at 450° for 15 minutes. Brown sausage in a large skillet. Add green pepper and onion; cook until soft. Stir in flour, salt and pepper. Blend in tomatoes and cook until thick. Add vegetables; heat through. Pour into hot cooked scone. Cut in wedges.