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Bavarian Beef Pie

 Bavarian Beef Pie
I found this recipe in an old church cookbook of my grandmother's when I as in 4-H. With its combination of ingredients and spices, it has a unique flavor that receives rave reviews when we fix it for family and friends.
3 ServingsPrep: 45 min. Bake: 30 min.


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 2 egg yolks, divided
  • 1/4 teaspoon white vinegar
  • 1 tablespoon plus 2 to 3 teaspoons cold water
  • 1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
  • 2 teaspoons canola oil
  • 1 tablespoon butter
  • 1 small potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, chopped
  • 1/2 cup shredded peeled tart apple
  • 1 garlic clove, minced
  • 2 teaspoons all-purpose flour
  • 1-1/2 teaspoons beef bouillon granules
  • 1 teaspoon minced fresh parsley
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/2 cup plus 2 teaspoons water, divided


  • In a small bowl, combine flour and salt; cut in the shortening until

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Bavarian Beef Pie (continued)

Directions (continued)

  • crumbly. Stir in 1 egg yolk and vinegar. Gradually add water,
  • tossing with a fork until dough forms a ball. Divide dough in half
  • so that one portion is slightly larger than the other. Cover and
  • refrigerate for 30 minutes or until easy to handle.
  • Meanwhile, in a small skillet, brown beef in oil. Remove with a
  • slotted spoon; set aside. In the same skillet, saute the potato,
  • onion and apple in butter for 2-3 minutes or until onion is tender.
  • Stir in garlic; cook 1 minute longer. Stir in flour until blended.
  • Add the bouillon, seasonings, beef and 1/2 cup water. Bring to a
  • boil; cook and stir for 2 minutes or until thickened.
  • On a lightly floured surface, roll out larger portion of dough to fit
  • a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even
  • with edge. Fill with beef mixture. Roll out remaining pastry to fit
  • top of pie. Place over filling. Trim, seal and flute edges. Cut
  • slits in pastry.
  • Beat remaining egg yolk and water; brush over pastry. Bake at
  • 375° for 30-35 minutes or until golden brown. Yield: 3 servings.
Nutritional Facts: 1 piece equals 655 calories, 36 g fat (11 g saturated fat), 193 mg cholesterol, 677 mg sodium, 48 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.