Directions

• In a large bowl, combine the flour, sugar and salt; cut in shortening
• until crumbly. Whisk water, egg and vinegar; gradually add to flour
• mixture, tossing with a fork until dough forms a ball. Divide dough
• in quarters so that two of the portions are slightly larger than the
• other two; wrap each in plastic wrap. Refrigerate for 1 hour or
• until easy to handle.
• Meanwhile, place potatoes in a large saucepan and cover with water.
• Bring to a boil. Reduce heat; cover and cook for 5 minutes. Add
• carrots; cook 6-9 minutes longer or until vegetables are tender.
• Drain and set aside.
• In a Dutch oven, cook beef and sausage over medium heat until meat is
• no longer pink. Remove from pan with a slotted spoon; drain,
• reserving 1 tablespoon drippings. Saute mushrooms and onion in
• drippings until tender. Add the soups, peas, sherry, salt, seasoned
• salt, pepper, beef mixture and potato mixture; heat through.
• Roll out one of the larger portions of dough to fit a 9-in. pie
• plate. Transfer pastry to pie plate. Trim pastry even with edge.
• Fill with half of the meat mixture. Repeat with remaining larger
• portion of dough and filling.
• Roll out smaller portions of dough to fit tops of pies. Place over
• filling. Trim, seal and flute edges. Cut slits in pastry.
• Bake at 375° for 45-50 minutes or until crust is golden brown.
• Cover edges with foil during the last 15 minutes to prevent
• overbrowning if necessary. Sprinkle tops with cheese; let stand for
• 10 minutes. Serve with sour cream. Yield: 2 pies (8 servings each).