1 lb of fully cooked meatballs
1 can (14.5) stewed tomatoes
1 TBSP cornstarch
2 tsp beef bouillon granules
1 cup frozen peas
1 cup sliced carrots
Pie crust (top and bottom)
1. Drain tomatoes, reserving the liquid. Combine the tomato liquid and cornstarch in skillet. Add tomatoes and bouillon, bring to a boil over medium heat, stirring constantly. Add in peas and carrots. Remove from heat and set aside.
2. Prepare pie crust. Add meatballs. Spoon tomato mixture over the top. Put pie crust top on and cut vents. Bake at 450F for 40-50 minutes or until golden brown. Let stand for 10 minutes before cutting.
Serve with: Salad, in season vegetables
For Freezer: Let pie cool and wrap tightly in tin foil. If pressed for time you can freeze the pie without cooking it.
To cook from uncooked frozen state: Make a tent out of the aluminum foil put frozen pie in 350 F oven for approximatively 1.5 hours (everything but the crust is cooked, so you just want to make sure it is heated through and the crust is brown.) Remove foil for last 20 minutes for crust to brown.
To cook from cooked frozen state: same as above, but cooking time should be reduced to 1 hour.