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The Very Best of Emeril
into a large greased baking dish or pan (12 quart casserole dish). Place the
dough directly over the pan. Tuck the excess dough evenly into the sides of
the dough. Crimp the dough firmly. Make several small slits in the top of
the dough, this will allow the steam to escape. Egg wash the dough and place
on a baking sheet. Bake until the top is golden brown, about 25 to 30
minutes. Remove and cool for 5 minutes before serving.
Yield: 8 to 10 servings
Smothered Veal And Morel Pie
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