Cinnamon Bun Pie

(8 servings)

    *   1 17-ounce package of refrigerated flaky biscuits (8 biscuits worth) 
    *   3/4 cup plus 2 Tablespoons butter (about 1 and 3/4 sticks)-- melted 
    *   1 cup chopped pecans 
    *   1/2 cup sugar 
    *   1 Tablespoon ground cinnamon

Preheat the oven to 375 degrees  F.

Coat the bottom of a 9-inch deep-dish pie plate with 2 tablespoons  melted
butter; set aside.

In a small bowl, combine the pecans, sugar,  and cinnamon; mix well. Sprinkle
1/4 of the pecan mixture over the bottom of the  pie plate.

Place the remaining 3/4 cup melted butter in a small bowl. 

Separate each biscuit into 3 layers. Dip the biscuit pieces one at a  time in
the melted butter, coating each piece thoroughly. Layer 8 biscuit pieces  in
the bottom of the pie plate, completely covering the pecan mixture. 

Repeat the pecan mixture and biscuit layers 2 more times. Top with the 
remaining pecan mixture and drizzle with any leftover melted butter. Bake for 20 
to 25 minutes, or until the biscuits are golden and cooked through. 

Allow to cool for 10 minutes, then invert onto a serving platter and  slice
into wedges. Serve warm.

 

 

 

 

Ham and Egg Breakfast Pie



~~~Crust~~~

2  cups all purpose flour

1 TB baking powder

1/2 tsp. salt

1/2 cup milk

1/3 cup cooking oil



~~~Filling~~<WBR>~

6  eggs, slightly beaten

1 cup cream-style cottage cheese

1/2 cup (12 oz.) shredded sharp Cheddar cheese

1/2 cup (2 oz.) shredded mozzarella cheese

1/2 cup (2 oz.) cooked ham, chopped

1/2 cup (2 oz.) salami, chopped

2 TB thinly green onions, thinly sliced

2 TB fresh Italian parsley, chopped



Preheat oven to 350º F.



To make the Crust:

In a medium bowl stir together all-purpose flour, baking powder, and salt.

Make a

well in center of dry ingredients. In a small bowl combine milk and oil. Add

liquid ingredients

all at once; stir until moistened. Turn out onto a lightly floured surface.

Quickly knead dough

by gently folding and pressing dough 10 to 12 strokes or until nearly smooth.

On a lightly floured

surface roll dough to a 12-inch circle. Line a 9-inch pie plate with dough.

Fold under the extra pastry;

crimp edge as desired.



To make the Filling:

In a medium bowl stir together eggs, cottage cheese, shredded cheeses, ham,

salami,

green onion, and parsley. Pour into unbaked crust.



Bake for 50 to 55 minutes or until a knife inserted near the center comes out

clean.

If necessary, cover edge of crust with foil during baking to prevent over

browning.

Let stand 10 minutes before serving.



Makes 8 servings.