Rice Pie with Meat Crust, 1953 – Vintage Pie July!

Posted on Jul 23 2014 - 4:16am by RetroRuth

I hope you guys are enjoying Vintage Pie July, because I am having a great time doing this. Who knew there were so many fun vintage pies?

And vintage pies made out of meat!

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This is Rice Pie With Meat Crust!

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5.0 from 1 reviews
Rice Pie with Meat Crust
Author: 
Serves: 6
 
Ingredients
  • 1 pound ground beef
  • ½ cup dry bread crumbs
  • ¼ cup chopped onion
  • ¼ cup chopped green pepper
  • 1½ tsp salt
  • ¼ pepper
  • 2 8-ounce cans (2 cups) seasoned tomato sauce
  • 3 cups cooked rice
  • ¾ cups grated process American cheese
Instructions
  1. Combine beef, crumbs, onions, green pepper, seasonings and ½ cup of the tomato sauce. Pat mixture onto bottom and sides of greased 10-inch pie plate.
  2. Combine rice with remaining tomato sauce and ½ cup of the cheese. Spoon into meat shell.
  3. Bake in moderate oven (350 degrees) for 25 mins. Sprinkle with remaining cheese and bake 5 more minutes or until done.

 

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Now, this isn’t our first meat-crusted pie. We previously made Meat-Crusted Corn Pie, which ended up being really good even without Fritos and cheese. But there was one thing about that corn pie that I remember very well! Well, two things.

1) Use a deep dish pie plate for meat pies.

2) The fat doesn’t drain off, but stays in the pie.

In the Corn Pie, this undrained fat had no where to go. It just sort of oozed up over the sides a bit and mingled with the liquid filling. Which made for a pretty greasy dish. But in this lovely Rice Pie, we have tons of fluffy white rice just waiting to suck up all that fat. Problem solved, right?

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Except the rice looks like a pile of maggots.

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Better. Now it just looks like dried out Spanish rice with some sort of funk at the bottom.

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“How is it?”

“Not bad, it’s a little bland.”

“Oh, we need to hurry up. Alex wants some more rice.”

The Verdict: Good

From The Tasting Notes –

The baby LOVED this, so that should clue you into the level of seasoning in this pie. It basically tasted like salt, tomato, rice and meat. Not bad, but not the best thing ever. The meat crust is actually the best part, and tasted like a classic meatloaf. If you don’t like the flavor of green pepper, you could probably substitute celery for green pepper very easily and make it taste even more “meatloaf-y”. The rice really soaks up the fat from the meat, so if you are going to make this I would suggest a ground meat that isn’t incredibly fatty. Overall, a fun alternative to meatloaf!

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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6 Comments so far. Feel free to join this conversation.

  1. Lassie July 23, 2014 at 10:16 am - Reply

    I would pre-bake the “crust” and soak up the grease with a wad of paper towels. Then I would put in the rice filling. Both the meat and the rice are already cooked, just needs to be warmed up good and hot, maybe put under the broiler the last couple of minutes.

  2. Yinzerella July 23, 2014 at 12:26 pm - Reply

    This sounds good to me. But I’d be throwing in copious amounts of Old Bay and Crystal Hot Sauce.

  3. sixdegreesofstoogeration July 23, 2014 at 1:12 pm - Reply

    In whose world does something like rice pie never NOT look like a pile of festering maggots? As soon as I heard “rice pie” I knew that it wasn’t going to be pretty, no matter how good (or bland) it tasted. If anything, the old picture makes it seem even worse (as usual…) Oh, mid-century food photographers–what WERE you drinking?

    I love these posts!

  4. Amorette Allison July 23, 2014 at 8:22 pm - Reply

    Spices made people nervous in the fifties. There used to be two groceries stores across the street from each other in my hometown. One was for Italians and carried garlic and oregano and sun-dried tomatoes. The other was for the Irish and carried salt and pepper and potatoes. Garlic toast was as exotic as it got when I was young.

  5. Mark. July 23, 2014 at 6:02 pm - Reply

    Sounds palatable but potentially bland. Probably I’d add more spices or serve with hot sauce.

    Has anyone solved the mystery of grated processed American cheese yet? Was the stuff capable of being grated back then? I was born in 1961 and don’t recall any pre-grated cheese in my childhood apart from Kraft Parmesan, so ready-grated or ready-shredded versions seem unlikely.

    Briefly in 1942 I think, it was illegal to make any cheese in the US but processed American. Something in me wants to believe it can’t have been as vile then if such a law could have been passed.

  6. Erica July 23, 2014 at 9:18 pm - Reply

    I’m a secret fan of meat-crust rice pies. They’re shockingly, weirdly delicious.

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