Ingredients

FILLING:

  • 1 pound ground beef
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 4 cups torn fresh spinach
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 2 tablespoons taco seasoning
  • 1 tablespoon sugar
  • 1 tablespoon molasses

 

CRUST:

  • 4-1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 2 cups cold butter
  • 12 to 14 tablespoons cold water

Directions

  • In a skillet, cook the beef, mushroom and onion over medium heat until meat is no longer pink; drain.
  • Stir in the spinach, beans, tomato sauce, stewed tomatoes, taco seasoning, sugar and molasses.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
  • Meanwhile, for crust, combine the flour, sugar and salt.
  • Cut in butter until mixture resembles course crumbs. Gradually add water, tossing with a fork until dough forms a ball.
  • Divide dough into fourths; flatten each portion into a circle and cover with plastic wrap. Refrigerate for 30 minutes.
  • Line 2 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
  • Bake at 400 degrees for 20 minutes. Reduce heat to 375 for 35-45 minutes or until golden. Let stand for 10-15 minutes before cutting. Yield: 2 pies (6-8servings each).