Noodle Pie
Yield
6 servingsPrep
15 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
unbaked, for 2 crust pie |
|
| ½ | cup |
milk
|
|
| 2 | cups |
noodles
flat, cooked |
|
| 1 | cup |
ham
minced or boiled |
*
|
| 1 | tablespoon |
butter
cut into slivers |
|
| 3 | tablespoons |
sour cream
|
|
| 3 | tablespoons |
onions
minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
unbaked, for 2 crust pie |
|
| 118 | ml |
milk
|
|
| 473 | ml |
noodles
flat, cooked |
|
| 237 | ml |
ham
minced or boiled |
*
|
| 15 | ml |
butter
cut into slivers |
|
| 45 | ml |
sour cream
|
|
| 45 | ml |
onions
minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Line a 9 inch pie pan with pastry.
Refrigerate until well chilled.
Chill pastry for the top crust. Heat milk (do not allow to boil) and pour over noodles in large bowl.
Let noodles soak for 2 or 3 minutes, then place in a colander and drain off the milk.
Line the chilled pastry in the pie pan with ⅓ of the drained noodles.
Cover with ⅓ of the ham. Dot with 1 teaspoon of the butter slivers.
Add 1 tablespoon. sour cream, 1 tablespoon. minced onion and a generous sprinkling of pepper.
Repeat the layers twice.
Cover with pastry dough and seal the edges.
Prick the surface several times with a fork.
Place in a preheated 400℉ (200℃) oven and bake 10 minutes; reduce heat to 325℉ (160℃) and bake for 20 to 25 minutes or until the crust is a light golden brown.
May be served hot or cold.
