Burger Pie Based on Apple Cider and Canned Stew

Preparation Preheat the oven to 400°F (200°C).

Dough In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Dough Add the ice water, one tablespoon at a time, and mix until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic and cook until the onion becomes translucent.

Filling Stir in the apple cider, stewed tomatoes, mixed vegetables, Worcestershire sauce, salt, and pepper. Simmer for 10-15 minutes, or until the liquid has reduced slightly.

Assembly Remove the dough from the refrigerator and divide it in half. Roll out one half to fit the bottom of a 9-inch pie dish. Pour the filling into the pie dish.

Assembly Roll out the remaining dough and place it on top of the filling. Press the edges together to seal the pie. Cut slits in the top crust to allow steam to escape.

Baking Bake for 30-35 minutes, or until the crust is golden brown. Let the pie cool for a few minutes before serving.

Sauce In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, apple cider vinegar, and honey to make the sauce.

Serving Serve the pie slices with a dollop of sauce on top.