140 Pastry Pies

Preparation info
  • Recipe to Produce


    • Difficulty


Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet

By Graham Kerr

Published 1966

  • About


Comment on Method

I have found from experience that an old heavy-based frying pan makes the best pie dish—that is, for a top-crust pie like this one. The handle has to be taken off but this doesn’t prove too difficult when once you make the decision, and the end results are worth the trouble. The finished pie is on color page 180.