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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Garden Pepper Pie Recipe

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This recipe for Garden Pepper Pie is from Italian Vegetarian and Vegan , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3/4 c. sifted flour
1/2 c. yellow corn meal
1 1/2 tsp. baking powder
1/2 tsp. salt
4 tbsp. shortening
1/3 c. milk
2 sweet red peppers
2 green peppers
1 large onion, chopped
4 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tsp. oregano
1 egg
3/4 c. milk

Make the crust. Combine flour, corn meal, baking powder, and salt in a bowl. Cut in shortening with pastry blender until mixture is crumbly. Stir in milk with a fork just until dough clings together and leaves side of bowl clean. Press evenly over bottom and side of a 10 inch pie plate or 6 c. shallow baking dish.

Make filling: Wash peppers and cut out stems, seeds and membranes. Cut peppers into 1 inch squares. Saute onion and peppers in butter for about 10 minutes.. Sprinkle with flour, salt, and oregano. Toss lightly to mix an spoon into pie shell. Beat egg slightly with milk in 2 cup measure; pour over vegetables. Bake at 400 for 45 minutes or until top is golden and custard is set but still soft in center. Let stand for 15 min. before cutting into wedges.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This recipe is adapted from an old newspaper.
Instead of oregano, use 2 to 3 tbsp. parmesan cheese.




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