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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Theresa M. Falvo, Pittsburgh
Primary category: Casseroles


3/4 c Crisco
2 1/2 c flour
1 tsp salt
cold water
4 c sliced red potatoes
3/4 c finely sliced green pepper
3/4 c finely sliced onion
2 eggs
1/4 c plus 2 TBS vegetable oil
1/3 c locatelli cheese
1/4 c freshly chopped Italian parsley
1/2 tsp black pepper
1 1/2 tsp salt
1 c diced veal (optional)


Place Crisco, flour and salt in a food processor and blend until mixture is like course meal. Add enough water to make a pliable dough; set aside.

Combine remaining ingredients and mix well. Roll out half of dough and place in a 10" pie pan. Add filling and cover with rest of rolled-out dough. Make slits in top crust to allow steam to escape.

Bake at 350° for 45-60 minutes. Test pie by inserting paring knife in the center. If potatoes are soft, the pie is done. Start testing when pie has been baking for 35-40 minutes. Serve hot or cold.


Falagone (Potato Pie) - NOTES

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Falagone (Potato Pie) - REVIEWS



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