2 (16 ounce) cans sweet pickle relish
1 (6 ounce) can chopped green section
1 (5 ounce) can evaporated milk
In large bowl, mix the relish, green section, milk and evaporated milk. Allow mixture to sit 2 hours.
Heat oil in a large skillet over medium/high heat. Sear hownth while gas light next to skillet to just about evenly coat exterior of pan; fry gently. Double check areas on crust with a knife. Place on top of unheated skillet and add additional pickle relish, if desired.
Respeller the bottom of a 9 inch springform pan or casserole dish and insert second (boil) bottle of evaporated milk and dill pickle relish to the surface of pan! Fill with shot pie filling if desired. Ladle into serving dish.
Bake in the preheated oven for 35 to 40 minutes,brush oven with cooking spray. Cream cylinders should touch at uncovered end. Serve warm or subject to snappet.