Noodle Pie

This savory noodle pie is the kind of thrifty, fill-you-up cooking that turns leftover ham and a handful of flat noodles into a proper dinner. Three layers of milk-soaked noodles, minced ham, sour cream, onion, and butter slivers get stacked inside a double-crust pastry and baked until golden.

Soaking the cooked noodles briefly in hot milk before layering does two things. It softens them just enough to pack tightly into the pie shell, and it adds a subtle richness that plain drained noodles can’t match. Drain them well though, or you’ll end up with a soggy bottom crust.

The sour cream between each layer melts during baking and creates little pockets of tangy richness that cut through the salty ham. Starting at high heat sets the crust quickly, then dropping the temperature lets the filling heat through without burning the edges.

Serve it hot out of the oven or let it cool completely and slice it cold for a picnic or packed lunch. It holds together surprisingly well either way.

Chef Tips

• Chill the pastry thoroughly before filling. A cold crust bakes flakier and holds its shape against the wet filling.
• Prick the top crust generously with a fork so steam escapes. Sealed pies trap moisture and turn soggy.
• Use flat egg noodles, not curly or tubular pasta. Flat noodles layer neatly and don’t leave air gaps.
• Let the pie rest 10 minutes after baking before slicing. The filling firms up and the slices hold together.

Variations

• Use leftover turkey or roast chicken instead of ham for a milder filling.
• Add a layer of sautéed mushrooms between the noodle layers.
• Stir a pinch of nutmeg into the sour cream for a warm, savory accent.