Adapted from smitten kitchen (via Gourmet Magazine, November 2008)
The first time I made this pie, I made one big pie as Deb of smitten kitchen suggests. However, the corners and edges were so delicious that I decided to make this into individual mini-pies so that each one had its own edges and corners. Four, to be exact. A little extra work but really quite worth the fuss. The only thing that makes these yummy little pies better is a glass of pinot noir to wash them down.
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 1 hour(s) 20 minute(s)
Number of servings (yield): 8
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