1 c. butter
3 c. flour (all-purpose)
1/3 c. ice water
1 lb. ground beef
1 can sloppy-joe mix (15 fl. oz.)
1 1/2 c. zucchini, cubed
16 tomatoes, cherry, or 12 tomatoes, plum, quartered
2 c. cheese, cheddar, shredded
dash salt & pepper, to taste

Preheat oven to 400 degrees.

Start by preparing the pie crust. If you have frozen pie-crusts, you are a step ahead — you need two pie crusts.

For those of us who aren’t so well-prepared, make a double pie crust using the following instructions:

Sift 3 c. flour into a mixing bowl. Cut 1 c. butter into the flour using a pastry blender or a mixer with a paddle. For those of you who have neither, like me, cut the butter into the flour. Do this by using two butter knives: continously slice the flour/butter mixture like you are cutting up meat for your kids. Continue to do this until the mixture resembles pea-sized clumps of flour.

When you have the pea-sized lumps, add the ice-water, a little at a time. Stir after each splash of ice water. Continue to add the ice-water in this manner until the flour starts to form a ball. When the flour begins to ball, stop adding water. Knead the dough into a ball.

Cut the dough into two halves; press each half into a disc; and refrigerate both discs for 30 minutes.

While the dough is chilling, prepare the other ingredients:

Brown the ground beef, adding salt & pepper to taste. Drain and set aside.

Cube the zucchini and cut the tomatoes into quarters. Toss the zucchini and tomatoes in a little bit of olive oil and kosher salt.

Add the zucchini and tomatoes to the drained beef. Add one can of sloppy-joe mix and toss. Do not mix! Just fold the ingredients together, so as no to bruise the zucchini/tomatoes.

When the dough has chilled, roll each disc into a 10-inch diamater on a floured surface.

Place one of the dough discs into a 9-inch buttered/floured pie pan.

Add the beef, sloppy-joe and veggie mix to the bottom crust.

Add the shredded cheese to the top of the mixture.

Place the other pie crust on top. Trim the excess crust from the pie plate and crimp the edges of the pie.

If desired, apply an egg-wash to the top crust, for a golden-brown finish.

Bake at 400 degrees for 45 minutes, or until done.

This is a good combination of the spicy beef from the sloppy-joes and the crisp taste of the zucchini and tomatoes.

Serve with fried green tomatoes to finish the dish.

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