Pie For Dinner...Oh My!!!

April Fools' Fauxberry Pie Dinner

When I got my first FamilyFun Magazine last year this recipe for "Fauxberry Pie" was in it. I knew right away that I had to try making it for dinner on April Fools' Day. It came out so good it is now a tradition in our house!!

Emily with her Fauxberry Pie

Fauxberry Pie

Ingredients:
For the “Chocolate” Meatloaf Filling
1/3 cup barbecue sauce
¾ cup milk
1 tablespoon dark, unsulfured molasses
1 teaspoon unsweetened cocoa
½ teaspoon chili powder
1 small onion, finely chopped
1 tablespoon canola oil
½ teaspoon celery salt
¼ teaspoon pepper
2/3 cup bread crumbs
1¼ pounds lean ground beef
1 egg, lightly beaten

For the “Strawberry” Potato Topping
2 pounds baking potatoes, peeled and cubed
Salt
½ cup canned sliced beets
¼ cup warm milk
4 tablespoons unsalted butter, cut into pieces

For the Piecrust
1½ cups flour
1 tablespoon sugar
½ teaspoon salt
¼ cup cold unsalted butter
¼ cup cold vegetable shortening
4 tablespoons cold water

Directions:
To make the pie crust:

1. Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.
   Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.
2. Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. You can chill it longer, but it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling.
3. Working atop a sheet of lightly floured waxed paper, roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using.

To make the filling:

1. Heat the oven to 350°. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set aside to cool.
2. Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.
   In a large bowl, whisk together the salt, celery salt, pepper and bread crumbs. Then add the beef, egg, sauce mixture and the onion. Thoroughly mix the ingredients using your hands or a wooden spoon.
3. Transfer the meat to the pie shell, spreading it evenly with a spoon. Bake it until the meat is cooked through about 60 minutes.

To make the topping:

1. While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.
2. While the potatoes cook, puree the beets and ¼ cup warm milk in a blender until only small bits of beet are left in the mixture, Set aside.
3. Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it’s smooth and fluffy. Add more milk if needed and salt to taste.
4. Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it lightly in the center. Slice and serve the pie while the potatoes are still hot.

Makes 8 servings.