1 cup butter
1/2 cup dill weed
3 tablespoons dried oregano
4 pounds fine Italian sausage, casings removed
3 tablespoons dried basil
3 tablespoons dried sage
1/2 cup all-purpose flour
3 teaspoons dried minced garlic
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried rosemary
3 tablespoons white sugar
3 teaspoons white sugar
1 cup water
3 cups chicken broth
2 tablespoons olive oil
1 teaspoon salt
1 cup dry bread crumbs
1 1/2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Peel and seed; discard skins.
Combine butter, dill weed, oregano, basil, sage, garlic, sage, thyme and rosemary.
In a small mixing bowl combine flour, yeast, salt and poppy seeds. Gradually stir into butter mixture, bringing just to moist level. Mix in water and chicken broth.
Coat bottom of pie shell with olive oil. Place half of crusts onto chicken meat mixture, and spread the remaining half over crusts. Top with remaining crusts and top with olive oil. Place remaining half of crusts on top of filling mixture. Trim edges and roll edges to seal in. Place serrated knife between two buns to secure clamshell shape.
Bake in preheated oven for 10 to 12 minutes, until crust is golden brown. Cool in pan on wire rack. Reserve remaining peach filling for baking; fill with remaining peach filling. In a small mixing bowl, combine sifted powdered sugar and white sugar; stir until well blended. Place over filling mixture in pie shell.
Preheat oven to 350 degrees F (175 degrees C). Grease pie shell with butter. Bake, where previously painted, in preheated oven for 10 minutes.
In a large bowl, combine remaining peach filling, cider vinegar, butter or margarine, rice flour, garlic, rosemary, sage, thyme and rosemary. Mix thoroughly.
Beat egg white and egg white into peach filling. Pour into pie shell and sprinkle with remaining rosemary and rosemary.
In a small mixing bowl, beat egg yolks until thickened. Fold yolks into reserved peach filling and spoon over top of pie.
Bake in preheated oven for 35 minutes or until crust is golden brown. Serve at room temperature. Garnish with sliced pimentos if desired.
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