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Turkey Pie

4 Tbsp. butter
4 Tbsp. flour
1-1/2 cups rich turkey broth
1/2 cup half & half
salt & pepper to taste

4-5 cups turkey, in rough, bite-size pieces
1 tsp. dried sage
1 tsp. dried thyme
more salt & pepper to taste
1 cup frozen peas, thawed & gently patted between paper towels

pastry for 2-crust 9 inch pie
1 egg white

Melt butter in a heavy saucepan over medium heat, When foaming,
sprinkle in flour and mix well. Cook, stirring, about 2 minutes.
Whisk in broth a bit a a time and cook, still stirring, until
thickened and smooth. Mix in half & half and set over the lowest
possible heat for about half an hour to cook the raw taste out of
the flour. Season to taste.

Fold turkey and herbs into sauce. Taste and check seasoning. Gently
fold in peas.

Line your pie plate with pastry and brush with enough egg white to
cover thinly and evenly (helps keep the botom crust from getting
soggy). Tip out remaining egg white if necessary. Turn the turkey
mixture into the pastry-lined plate and cover with top crust. Flute
edges and slit top for steam.

Bake on bottom rack of oven at 425 degrees F for ten minutes, then
lower heat to 325F and bake about half an hour, or until crust is
golden and gravy is bubbling up through slits. Let stand 20-30
minutes before serving.

Notes: Substitute 2 cups broth for broth and half&half-- a little
less creamy, but still very good. I like the '75 Joy of Cooking
pie crust recipe, using half butter and half Crisco or lard.
Temperatures are for 9" Pyrex pie plate; increase by 25 degrees F
if using metal pans.


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