Today we have another pie for Pie July!


I swear it’s pie. You can’t call something “corned-beef pie” and have it not be pie, right?

Corned-Beef Pie
Author: Better Homes & Gardens (1952)
Tender green Limas in a savory meat “crust.” Add a salad, hot rolls, chilled fruit, and your dinner’s planned.
  • 1 1-pound can corned-beef hash
  • 1/2 cup catsup
  • 1 slightly beaten egg
  • 1 12-ounce package frozen Lima beans
  1. Combine corned-beef hash, catsup, and egg. Press into bottom and sides of greased 8×1/2-inch round pan. Bake in moderate oven (350°) 30 minutes.
  2. Fill with Lima beans, cooked according to directions on package and seasoned to taste.
  3. Top with Cheese Sauce: Melt 1/4 pound sharp process-American cheese over hot water. Gradually stir in 2 tablespoons milk.


Savory pies are a thing! Sure, sweet pies are more fun, but savory pies exist.


And meat crusts are also a thing, although much, much less common.


Of course, I don’t usually use canned hash to make the meat crust, nor a half cup of ketchup. But savory pies are totally a thing, this will work! Optimism!


Optimism waned somewhat when the crust didn’t change after baking. Well, no, it got warmer.


“I thought you said July was pie month.”

“It’s a pie. It just sort of fell apart when I was serving. The crust is, um… no, just taste it.” Not a good idea to tell Buzz when there’s a large dose of ketchup in his food.


The kitten thought it was very tempting… not actually a great sign, come to think of it.


“Oh… wow. What the hell is in that crust?”

“Um, hash.”

“I meant all the ketchup!”

“And ketchup.”

Verdict: Ketchupy.

Tasting notes:

Tasted like a tomato crawled in there and died. Actually not quite as bad as expected, because the lima beans were yummy and cheese rarely disappoints. But the hash-ketchup crust was a crime against meat crusts.