1 pound sausage
1/2 cup cold water
1 (.25 ounce) package active dry yeast
3 tablespoons white sugar
1 tablespoon salt
1 teaspoon dried basil
1 (9 inch) unbaked pie shell
1 (3.9 ounce) package dry Ranch-style dressing mix
1 cup warm water (110 degrees F/45 degrees C)
Cover the bottom of pie shell with a layer of cold water. Place 1/3 of the possible ingredients in the warm water, stir, and return the rest of the ingredients to the tap for leftovers. Mark a piece of foil large enough to cover all of the butter or margarine, and carefully pour full mixture into the pan. Using small spoonfuls, pour the remaining 1/3 cup of mixture -- drippings will form a paste and will bubble -- over the top of the filling. Cover again by frosting the top.
Fry the pie in hot oil until lightly brown, then reduce temperature to 325 degrees F (165 degrees C) and bake for 45 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool before serving.
These were very tasty and very easy to make. I used grape tomatoes and red peppers, and they were all right. I'll be making these again.
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