Curried Turkey Pie

Contributed by Leon and Lela Olszewski.

Ingredients –

– 2 pounds ground raw turkey
– 1small onion, diced
– 2 cloves garlic, minced
– 2 tablespoons cooking oil
– 1/2 cup chicken broth
– 1 4 ounce can diced green chili peppers, drained (maybe 2 cans)
– 1 teaspoon chili powder
– 1 teaspoon cinnamon
– 2 teaspoons ground cumin
– 1/2 teaspoon ground tumeric
– 4 egg whites
– 1/2 cup raisins
– 2 9-in piecrusts

For filling, in a large saucepan brown turkey, onion, and garlic in oil; drain fat. Stir in broth, peppers, chili powder, cumin, turmeric, cinnamon. Cook uncovered, 5 minutes, stirring frequently. Remove from heat; stir in egg whites and raisins. Put bottom crust in 9 inch pie plate (preferably deep-crust). Trim pastry edge. Spoon filling into crust. Adjust top crust. Seal and flute edge. Cut slits for escape of steam. Cover edge with foil. Bake in 400F oven 25 minutes. Remove foil; bake 5 to 10 minutes more or until golden. Cool 15 minutes.
Serves 8.

To reduce amount of fat, use only top crust, or no crust at all. Serve with or on biscuits or bread.

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