Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Borderline Pie

on 07/06/2011

Get out your Sons of the Pioneers album, heifers and steers.  We’re makin’ Borderline Pie tonight!

This recipe came from Mama who got it from American Cowboy magazine who got it from rancher Bob Kinford who has a cookbook called Gourmet Cowboy: Cowboy Style Gourmet Cuisine.  Shew!  Okay, since i’m getting myself into a hole, it’s time to stop digging.

Tried this for the first time today and Whoa, Nellie!  Good grub!  It makes two 9″ pies, so i put tomato slices on one and left them out on the other due to the family’s personal preferences.  Also left out the black olives and added fresh cilantro (which wasn’t Ashley’s favorite, so next time….)  Sure wish you could have seen the look on Stephanie’s face when she found out we were eating pie for supper and then when she found out it wasn’t dessert pie.

Naturally you can use a frozen pre-made pie crust or the ready-made pie crust rounds found in the refrigerated section in the grocery; but if you need a good homemade crust mix, see the previous post.  Just sayin’.

Borderline Pie

1 pound hamburger meat

2 tsp. garlic powder (i used minced garlic)

3 Tbs. red chili powder

1 large onion (i used half and it was more than enough)

8 oz. sour cream

8 oz. mayonnaise

6 oz. chopped black olives

8 oz. chopped green chilis

2 medium tomatoes

2–9″ crusts

12 oz. grated Longhorn or Colby cheese (i used a mix of Mexican blend and Sharp Cheddar)

Preheat oven to 350 degrees.  Brown hamburger with garlic and chili powder.

While meat is browning, chop onion finely and mix well with sour cream, mayonnaise, olives and green chili.  Slice tomatoes as thin as possible.

When hamburger is browned, drain and place evenly into pie crusts.  Place a layer of tomato slices and wet mixture over both pies and top with cheese.

Bake for 30 to 35 minutes or until cheese is thoroughly melted.  Let cool slightly  before serving.

*This is a great recipe to freeze and bake later.  Increase cooking time by 45 to 50 minutes if frozen.

Before you go, just thought i’d leave a little cowboy wisdom with you.

Never miss a good chance to shut up.

Never kick a cow patty on a hot day.

Never squat with yer spurs on.

Well, i’d best hush.  I gotta go see a man about a horse.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: