Description:

A double crusted appetizer pie.

Source:

Chef Chiqui Collier

Serves/Makes:8 appetizer portions

Ingredients

• Pastry for one double 9-inch pie
• 1 tbsp (15 ml) olive oil
• 1 14 oz (392 grm). can quartered artichoke hearts, drained
• 1 cup (225 ml) fresh mushrooms, sliced
• Garlic powder to taste
• 4 eggs, beaten
• 1 cup (225 ml) each: shredded Swiss, cheddar, and mozarella cheeses
• 1/2 cup (125 ml) sliced, pitted black olives
• 1/2 tsp (2 ml). lemon-pepper

Preparation

• Saute artichoke and mushrooms in olive oil. Season with garlic powder and lemon-pepper.
• Place one pie crust in a deep-dish 9 inch pie plate; allowing sides to overhang the plate.
• Spoon artichoke-mushroom mixture into bottom of crust.
• Combile all remaining ingredients and pour over artichoke mixture.
• Top with remaining pie crust. Seal and crimp edges.
• Cut five vent holes in a decorative fashion on top crust.
• Brush pie with an additional egg that has been beaten with a little water added.
• Bake at 350 degrees (175 C.) on a cookie sheet for 40 minutes.
• Let cool 5 minutes. Cut into wedges.

Comments

This recipe is from my family cookbook : Cookery N'Orleans Style

Website: www.neworleanscookery.com