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!


This is Rice Pie With Meat Crust!


Rice Pie with Meat Crust
Author: Mrs. Dean E Parker, 1953
Serves: 6
  • 1 pound ground beef
  • 1/2 cup dry bread crumbs
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 1/2 tsp salt
  • 1/4 pepper
  • 2 8-ounce cans (2 cups) seasoned tomato sauce
  • 3 cups cooked rice
  • 3/4 cups grated process American cheese
  1. Combine beef, crumbs, onions, green pepper, seasonings and 1/2 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 1/2 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.



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?


Except the rice looks like a pile of maggots.


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



“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!