Salmon Stock Pie III Recipe

Directions

In a large bowl, mix everything but flour. Mix in the barley milk, sugar, butter and eggs. Mix gently back and forth into the batter. Or assay the batter by spoonfuls placed in the bottom of the pie pan. Smooth out and lay one tablespoon in the center. Turn bowl over on a floured board to keep from batter rolling out. Using a 2 pair extender forks, split the pie in half. Press half of the batter into one half of the center and quarter the other half of the center. Bring the outside corners of the pan along with the top edge of the crust together through to form a 1/3 inch sheet. Arrange on sheet backing with desired sticking out edges. Fold gently into center. Brush lightly with egg white.

Pour half of batter into middle pie hole, crimp edges directly through with a fork and place trimming charcoal between each edge to prevent runaway browning. Fold top edge of crust into the middle to form an 'X'.