Gram’s Meat Pies

Chris Beers, founder of Grandpa Joe’s Candy Shop shares this nostalgic recipe from his grandmother.

This recipe will make 8-9 pies (perfect for sharing!)

1/2 Chicken

5.5 lbs Picnic Shoulder Pork Roast

3.5 lbs Eye Round Beef Roast

Remove as much skin & fat as possible (from pork), season as desired & cook.  When meat is done start dough.

(Single recipe)

1 cup Sugar

1 1/4 cups Crisco

2 pkgs Yeast in 1 cup Warm water

2 cups Potatoes in water, cooked

2 cups Milk, scalded

All purpose flour, 9-10lbs Flour for triple recipe

Melt Crisco in hot milk & potatoes. Then add yeast. Mix with flour until dough does not stick to side of bowl. Dough should not be as stiff as donut or bread dough. Set aside & let rise until doubled.

Meanwhile, cut up cooked meat. Reserve and combine meat broth and juices into a storage container. Refrigerate or freeze until ready to serve pies.

Roll out dough for each bottom. Place bottoms in 9” greased cake pan. Let rise again. Spread with meat. Cover with slightly thinner layer of dough. Let rise again. Place in the oven on lower shelf and bake at 350°F for 30-35 minutes.

Let cool, then refrigerate or freeze. When ready to serve, cut the pie in to 4 large pieces. Use a double boiler or moist bun warmer to reheat. Separately, heat the combined Pork, Chicken, and Beef broth until hot, and pour over the butterflied meat pie when ready to serve.