ABC Pot Pie (Ale Broccoli Cheese)


Broccoli Beer Cheese Filling

One pound of broccoli chopped
8 oz of corn
One large white onion chopped
One jalapeno chopped
Seven cloves of garlic hole
1 Tablespoon of everglades seasoning
1 Tablespoon of dried parsley
1 Tablespoon of Italian seasoning
½ teaspoon of salt
½ teaspoon of white pepper
One pint of heavy whipping cream
1 cup of milk
1 can of favorite beer
2 pounds of cheddar cheese
4 Tablespoons of cornstarch mixed in ½ cup cold water

Saute broccoli, corn, onions, jalapeno, garlic, and
seasonings in large saucepan for about 5 mins.  Add heavy whipping cream, milk, beer, and cheddar cheese and bring to a boil.  Once boiling add cornstarch/water mixture and bring back to a boil. Remove from heat and set aside to make crust.

Pie Crust
3 cups all-purpose flour
1 cup of corn flour
1 teaspoon of salt
1 cup shortening
½ cup of unsalted butter
8 tablespoon of malt vinegar

Mix flours and salt.  Cut in shortening, butter, and vinegar with a fork until mixture forms pea size crumbs.  Sprinkle with water while tossing with a fork until all the flour is moistened and pastry almost leaves the sides of the bowl.  Dough must be firm enough to roll and not stick, so add more flour if needed, or if to firm add more water.

Roll into circles small enough to fit 5 in pie pans.  Place rolled dough into a buttered, floured and dusted with garlic salt 5 inch pie pans.  Add filling and use remaining dough for the top. Press shut with fingers or fork, cutting off extra around edges.  Bake at 375 for 25 mins. If crust becomes dark on edges turn temp down and cook until golden in color.