Turkish Crust Pie Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C). Spray 9 inch pie pan or two 9 inch round pan pie pans with cooking spray.

In a large saucepan, combine water, sugar, cornstarch and onion. Cook over medium heat for about 10 minutes, stirring constantly; the mixture will thicken. Remove from heat.

In a microwave oven, microwave the vegetables, stirring constantly, about 4 minutes.

Throw mixed vegetables in the kitchen microwave and stir until slightly mushy. Stir in mixed elements, pecans, and other ingredients. Preserve. Pour mixture into pie crust.

In a mixing bowl or bowl, whisk the flour into the water mixture.

Melt 3 tablespoons butter in microwave oven but may notice gaps around edges of pan. Gently push butter out of the cracks in pie crust. Shape butter into a 1/4 inch thick crust. Ladle cream into bloomers. Grease and flour lined 22 piping bags with peanut oil spray.

Arrange mozzarella and onion mixture in pie plate. Cover with foil and refrigerate bag either overnight or more than 24 hours.

Note: To make fillings, bring 2 1/2 cup ricotta cheese or ricotta cheese/powder mixture to a medium heat on lightly floured surface in glass or metal bowl, until at room temperature. Add 2 tablespoons butter or margarine at a time until filling is desired, until mixture is moist and thickened.