xiaoxl/recipe_data huggingface dataset:
Easy Cheese Ball II
Category: appetizers-and-snacks
By EXPLORE725

A delicious and easy way to enjoy a cheese ball.  Serve with crackers and enjoy!  You can cut this recipe in half to make a smaller version. You could substitute Colby, mozzarella, or Monterey Jack cheese for the Cheddar the recipe calls for.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 ½ cups shredded Cheddar cheese
1 ½ cups chopped pecans

Directions:
In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 6 to 8 servings

Calories: 557.4
Fat: 52.5 g
Saturated fat: 24 g
Carbohydrates: 7.5 g
Sugars: 1.3 g
Dietary fiber: 2.2 g
Protein: 17 g
Cholesterol: 112.8 mg
Sodium: 720.1 mg
Herbed Shrimp Fettuccine


Ingredients:
fettuccine, milk, shrimp, broccoli florets, parmesan cheese

Directions:
Cook fettuccine according to package directions.
Meanwhile, combine soup mix and milk in a sauce pan. Cook and stir over medium heat until smooth.
Add shrimp and broccoli; simmer, uncovered, for 3-5 minutes or until shrimp are pink (do not boil].
Drain pasta; toss with the shrimp mixture. Sprinkle with Parmesan cheese.
Honey Mustard Dipping Sauce


Ingredients:
mayonnaise, honey, yellow mustard, horseradish, lemon juice

Directions:
Whisk all ingredients together., Refrigerate for an hour., Keeps for one week or more.
Cotija Guacamole With Pepitas


Ingredients:
garlic cloves, avocados, cilantro, lime, sea salt, Cotija cheese

Directions:
Chop garlic, onion and cilantro finely., Combine avocados & mash., Add in lime, sea salt and mix well., Top with cheese and pepitas!
Chuck Wagon Potatoes


Ingredients:
Red Bliss potatoes, onion, shallots, garlic, bacon, salted butter, cheddar cheese, chives

Directions:
Preheat oven to 400 degrees.
Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan.
Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter.
Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender.
Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color.
Garnish with grated cheese and chives.
Anti Dracula Garlicky Beans


Ingredients:
white beans, garlic cloves, salt, pepper, onion, tomato paste

Directions:
Blend beans, oil and garlic till it becomes a paste., Season with salt and pepper., To make the garnish, fry the onion till gets brown and add the tomato paste., Let it fry for 2 more minutes and add on top of the mashed beans., Serve it with sourdough bread., Goes with most breads,except toast.
Peanut Vegetable Harvest Casserole (Stove Top)


Ingredients:
onion, garlic cloves, green bell pepper, red bell pepper, carrots, potato, sweet potato, Italian-style crushed tomatoes, kidney beans, frozen chopped spinach, frozen corn, salt, peanut butter, crushed red pepper flakes, roasted peanuts, cooked rice

Directions:
Saute onions, garlic and peppers in oil.
Stir in carrots, potato, sweet potato and tomatoes.
Simmer over low heat till just tender.
Add beans, spinach and corn and simmer for another 10 minutes.  (Add some water or stock if it seems too dry or is sticking.].
Stir in salt, peanut butter and crushed red pepper.
Serve over cooked rice, topped with chopped peanuts (You can stir the peanuts into the vegetables at the end of cooking, but I like to keep them nice and crunchy.].
Albondigas Soup II
Category: soups-stews-and-chili
By Beatrice Goldiano

Spicy meat ball soup.

Ingredients:
1 pound lean ground beef
2 cubes beef bouillon cube
4 cups water
2 cloves garlic, minced
1  onion, minced
1 slice bread, crumbled
1  egg
2 tablespoons water
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon cumin seed
3  carrots, sliced
1  green bell pepper, chopped
2 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
½ medium head cabbage
½ teaspoon crushed red pepper flakes
salt and pepper to taste

Directions:
Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls. Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes. Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

Yields: 6 servings

Calories: 295
Fat: 17.2 g
Saturated fat: 6.7 g
Carbohydrates: 18.4 g
Sugars: 8.5 g
Dietary fiber: 4.8 g
Protein: 17.6 g
Cholesterol: 87.8 mg
Sodium: 610.2 mg
Chocolate Ecstasy


Ingredients:
instant chocolate pudding mix, milk, Cool Whip

Directions:
Mix pudding mix with milk and put half in the bottom of your serving dish., Tear half of cake into bite size pieces and push into pudding layer., Drizzle chocolate syrup over cake pieces., Repeat layers once., Top with cool whip and garnish with a drizzle of chocolate syrup., Refrigerate until serving.
Ginger Malva Pudding
Category: world-cuisine
By Ruby

This is a unique take on the traditional South African malva pudding. Serve hot with ice cream or whipped cream, or cold with hot homemade custard.

Ingredients:
1 cup white sugar
1  egg
1 tablespoon butter
1 tablespoon apricot jam
1 tablespoon white vinegar
2 teaspoons ground ginger
1 teaspoon baking soda
1 cup milk
1 cup all-purpose flour
1 cup milk
½ cup butter
½ cup white sugar
¼ cup water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan. Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 363.5
Fat: 15 g
Saturated fat: 9.2 g
Carbohydrates: 54.3 g
Sugars: 41.5 g
Dietary fiber: 0.5 g
Protein: 4.6 g
Cholesterol: 62.4 mg
Sodium: 284.7 mg
Mignon's Artichoke Squares


Ingredients:
onion, garlic clove, eggs, salt, pepper, oregano, Tabasco sauce, cheddar cheese, parsley

Directions:
Drain marinade from 1 jar artichokes into frying pan. Add onion and garlic to frying pan. Saute 5 minute
Drain other jar (reserving juice]. Chop artichokes from both jars and set aside --  you can also do these in the blender but don't let them get to fine.
In a bowl beat eggs with a fork. Add everyting else.
Bake in a 7x11 dish for 30 min at 325.
Cool in pan  --  the cut in 1 inch squares and serve.
** These can also be frozen and reheated. If you let them thaw, they take about 10 min at 350 to reheat.
Campbell's Green Bean Casserole


Ingredients:
milk, soy sauce, ground black pepper

Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 13x9x2-inch baking dish or a 3-quart casserole.
Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Party Rye Sandwiches


Ingredients:
hot Italian sausage, ground beef, Tabasco sauce, Velveeta cheese

Directions:
Brown sausage and ground beef., Chop in skillet till in fine pieces., Drain., Add tabasco and Velveeta cheese and mix until melted., Spread on the small party rye bread., Bake at 300 degrees until hot, usually 10-15 minutes., These are easy to prepare in advance., freeze then, when needed pop them into the oven for impromptu parties.
Ultimate Pork Chile Verde


Ingredients:
yellow onions, garlic cloves, sea salt, kosher salt, ground cumin, chicken broth, poblano chiles, yellow bell peppers, cilantro leaf, pepper, flour tortillas, monterey jack cheese

Directions:
You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic.  Cook on low 6-7 hours.  If not fully cooked don't worry it will cook through when simmered later on.
Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste].
In a frying pan add veg oil, cook chopped onion and garlic.  Season with sea salt and a little pepper, cook until onions are tender.  Add cumin.
Add onion mix to chicken stock
Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others.  I have used the full roast before and half a roast that produced the same amount of meat.  Add half and go from there.
Add peppers and tomatillo/cilantro puree.
Simmer for 3-4 hrs to thicken.  If chile verde sauce is not thick enough add  a little instant mashed potatoes until desired thickness is reached.
On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
Put under broiler in oven to melt cheese and serve!
*I usually make the day before and put in fridge (it tastes better the second day] then just heat, put on tortillas and serve!*.
Oreo® Cookies and Cream Dessert
Category: desserts
By Paola Madias

This is a fast and easy dessert a crowd will love!

Ingredients:
1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 cup powdered sugar
4 tablespoons butter, room temperature
3 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (16 ounce) package chocolate sandwich cookies (such as Oreo®), crushed into chunks

Directions:
Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping. Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 20 servings

Calories: 265.1
Fat: 11.7 g
Saturated fat: 6.1 g
Carbohydrates: 36 g
Sugars: 25.3 g
Dietary fiber: 0.7 g
Protein: 3.1 g
Cholesterol: 15.4 mg
Sodium: 355.6 mg
Great Pimento Cheese
Category: appetizers-and-snacks
By MICAHGIBSON

I guarantee this will be the best pimento cheese you have ever tasted. You should cover it and refrigerate for a few hours to let it set up, but I usually can't wait that long to eat it!

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
¼ cup mayonnaise
¼ cup grated white onion
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ teaspoon garlic powder
salt and ground black pepper to taste
2 cups shredded Cheddar cheese

Directions:
Stir together the cream cheese, sour cream, and mayonnaise until smooth. Add the grated onion, the drained tomatoes with green chilies, garlic powder, salt, and pepper. Stir in the Cheddar cheese. Refrigerate until set, at least 2 hours.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 142.1
Fat: 13.1 g
Saturated fat: 6.9 g
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 4.9 g
Cholesterol: 33.1 mg
Sodium: 220.9 mg
Fruit Oatmeal


Ingredients:
water, salt, rolled oats, apple, raisins, dates, ground cinnamon, brown sugar, skim milk

Directions:
In a medium saucepan bring the water and salt to boiling. Stir in oats, peaches or apple, raisins or dates, and cinnamon. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Cover; let stand for 2 minutes. Stir in brown sugar.
Divide the hot oat mixture among 4 bowls. Pour 2 tablespoons milk over each serving. Serve immediately.
Fried Quail With Spicy Salt


Ingredients:
salt, szechuan peppercorns, Chinese five spice powder, quail, sugar, light soy sauce, rice wine, plain flour, lemon wedge

Directions:
To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
Split each quail in half down the middle and clean well.
Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
Coat each quail piece in flour, dustin off the excess.
Fill a wok to 1/4 full with oil and heat the oil to 190c.
Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
Serve with the lemon wedges on the side.
Sauerkraut As a Side Dish (Cabbage)


Ingredients:
cabbage, smoked bacon, onions, white wine, sugar, white pepper, cumin, bay leaf

Directions:
Heat oil in a dutch oven over medium heat.
Add onion, sugar and cumin and cook for 2 minutes, being sure it doesn't brown.
Add the cabbage, salt and pepper, bay leaf, broth and wine. If liquid does not come to top of ingredients, add more liquid, making sure it does not cover them.
Bring to a boil and reduce heat to medium.  Cover and simmer 30 minutes.
Cover the cabbage with bacon and continue cooking for 20 additional minutes.
Thai Sauteed Greens With Chili and Garlic


Ingredients:
canola oil, garlic cloves, soy sauce, fish sauce, sugar, hot red chili peppers

Directions:
Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add a few handfuls of the greens, allow them to wilt slightly, then add more greens in the same manner. Toss well to coat with oil.
Add the soy sauce, fish sauce and sugar; toss to combine.
Raise the heat to medium-high and cook until the water released by the greens mostly evaporates, about 5 minutes. The greens are done when a little liquid still clings to the leaves and the stems are tender. Season with salt and black pepper to taste, sprinkle with chilies and serve.
Roasted Cherry Tomatoes
Category: side-dish
By Kristen M

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Ingredients:
¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat. Spread cherry tomatoes in an even layer on a rimmed baking sheet. Roast until skins are slightly shriveled, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 84.5
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 5.5 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 1 g
Sodium: 446.7 mg
Irish Cream Sandwiches


Ingredients:
butter, sugar, egg, vanilla, all-purpose flour, salt, powdered sugar, butter, irish cream, powdered sugar

Directions:
Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight].
Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set.
Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
Recipe Tip
Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
Sweet Honey Mustard Dressing


Ingredients:
honey, Heinz apple cider vinegar, dry mustard, hot mustard, garlic powder, salt, garlic

Directions:
Blend all ingredients well.
Drop a whole clove of garlic in dressing (don't cut up].
Moroccan Cauliflower-Apple Saffron Soup With Mushrooms


Ingredients:
light butter, onion, ras el hanout spice mix, saffron thread, crushed red pepper flakes, head cauliflower, red apples, half-and-half, kosher salt, fresh ground black pepper, mushrooms

Directions:
Melt 2 tablespoons of butter in a pressure cooker pot with the top off. Add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed], ras el hanout, and red pepper flakes.
Add cauliflower and apple pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
Add stock, scraping any browned material from the bottom of the pot, and stir. Seal pressure cooker and raise heat to High. Once it starts to hiss, reduce heat to Low and cook for 7 minutes.
While the rest of the soup is cooking, melt 2 tablespoons of butter in a pan and sautee mushrooms, stirring frequently to coat all of them with butter. Drain excess moisture and set aside.
After safely opening the pressure cooker, confirm that cauliflower is tender. If not, continue cooking with the top off the pressure cooker until it is.
Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
Transfer to a food processor, working in batches until pureed, then return to the pot.
Serve soup and top with sauteed mushrooms.
Chocolate and Peanut Butter Chunk Cookies


Ingredients:
flour, baking soda, salt, sugar, brown sugar, butter, vanilla, eggs, cinnamon, chocolate chips

Directions:
Preheat oven to 350 degrees.
In a small bowl, combine the first three ingredients.
In a large bowl, mix the next six ingredients until evenly distributed.
Slowly incorporate the ingredients from the small bowl into the large bowl.
Add chocolate and peanut butter chips and stir well.
Spoon 12 balls of dough onto two ungreased cookie sheets and bake for 17 minutes or until a toothpick inserted in the center comes out clean.
Tomato Basil Penne Pasta
Category: main-dish
By Elisa Stamm

A Mediterranean-style family staple.

Ingredients:
1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Directions:
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain. Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 502.4
Fat: 24.8 g
Saturated fat: 10.9 g
Carbohydrates: 47.1 g
Sugars: 2.3 g
Dietary fiber: 2.8 g
Protein: 24.1 g
Cholesterol: 57.8 mg
Sodium: 461.8 mg
Vegetarian Shepherd's Pie


Ingredients:
spaghetti squash, garlic, olive oil, milk, pine nuts, eggs, fresh basil, fresh thyme, flat leaf parsley, yukon gold potatoes, butter, onion, carrots, celery ribs, garlic cloves, lentils

Directions:
Preheat the oven to 300 degrees F.
First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours.
As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
For the roasted garlic:
Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
For the bread crumbs:
In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
For the mashed potatoes:
Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper. Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside. Preheat the oven to 450 degrees F.
For the vegetables:
Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.
In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.
Mango Pudding


Ingredients:
mangoes, milk, unflavored gelatin, sugar, water

Directions:
Puree 2 mangoes. Add milk., Combine water, sugar and gelatin. Bring to boil to dissolve., Combine well with the mango puree mixture., Add cubed mango., Pour in container, chill until set.
Grandma's Fresh Blueberry Peach Pie


Ingredients:
fresh blueberries, sugar, flour, flour, butter, egg

Directions:
Heat oven to 400 degrees.
Peel and slice the peaches.  Place in a large bowl.  Add blueberries.  Sprinkle with sugar and flour.  Mix well and set aside.
Prepare the pie crust:
Sift the flour into a large bowl.  Add butter and mix with a fork or pastry blender until the mixture resembles small peas.  Make a well in the center and add the ice water.  Mix together being careful not to over work the dough so that it does not become tough.  Shape into a ball and refrigerate for 20 minutes.
Divide dough in half.  On a lightly floured board, roll out one half into a 15" circle.  Carefully fold in half and place into a 9" or 10" pie plate.   Press evenly onto bottom and sides of pie plate.
Evenly spoon the fruit mixture into the pie plate.
Roll out second half of dough and place on top of fruit.  Pinch and crimp edges together.  Make slits in top of dough.
In a small bowl, beat egg and brush over the top of the pie.
Bake at 400 degrees for 12 minutes.  Lower temperature to 350 degrees and bake for 30 to 35 minutes.