Roll out the top crust: Roll out the second piece of dough and place it on top of the filling. Trim off any excess dough and fold the edges to seal the pie.
Egg yolk: Beat the egg in a small bowl. Brush the top crust with the egg mixture to give it a golden, shiny finish while baking.
Step 4: Bake the pie
Cut steam slits: Using a sharp knife, make a few small slits in the top crust to allow steam to escape while baking.
Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is slightly bubbling.
Cool and serve: Allow the pie to cool slightly before slicing and serving.
Nutritional value (approximately per serving)
Calories: 460 kcal
Protein: 26 g
Carbohydrates: 50 g
Fat: 18 g
Fiber: 2 g
Sodium: 420 mg
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My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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