Also Lakeside Cha Cha, although, I don't have a pic yet because I just planted it last summer. But it does have pie crust edge and looks lovely from the pics on Made In the Shade Gardens site.

Thanks everyone. I'm still eating it.... I would call this a success, but I did learn some things for next time. At least use onion powder if I don't have an onion, and be a little more generous with the salt. I'm adding both of those each serving now, and it really helps. I'm glad other people wondered what coarse meal looks like, that made me smile :o) Sewhappy, thanks for the suggestion.... Plastic wrap is not my friend, and I think for me at least using it in that manner would be harder than cleaning the worktop surface of the portable dishwasher. I scraped the dough off with a plastic pan scraper, and then just brushed the loose stuff into the trash... so much easier than trying to wash with a sponge and getting a gluey mess everywhere! Duane, I agree. I have made things before (think pumpkin stuffed ravioli) that were not worth the effort to cook them, nor the clean up process. When I make something big, it is because I want to, I never force myself to.... sometimes I am very glad I did, and other times, even halfway through the process, I mutter, "why oh why" or "never again!" I hate finishing a project and thinking "Man, I should have bought that, it would have tasted better and saved me all this work!" Annie, you like every food, don't you? :o)

Lazycook- It sounds like you have everything under control. So few people make their pastry from scratch these days, everyone will love just having pie, without even considering what type of pastry it is. Always chill the oil and the water when making a pastry made with oil. You always need to keep pastry cold, so start with cold ingredients. It doesn't even hurt to have cold flour. Rolling dough on a cold surface also helps. Some people with warm hands will even chill their hands in ice water before handling pastry to keep it chilled - but that's an extreme in pastry making. If you make a French Apple Pie or a Crumble Apple Pie instead of a double-crust pie, you only need a single crust and crumbles on the top, so you could use your oil recipe. westsider40\- The standard judging characteristics for pastry products simply cannot be met using an oil crust. The standards are set to certain criteria. We teach 4\-H students how to make pastry to these judging standards. As judges, we receive training in order to judge and we follow a set of judging standards. It's not simply whether we like or dislike something. Judging is based on certain standards for appearance, texture, tenderness, and flavor. You can achieve tenderness with an oil pastry, but the flaky layers from the solid bits of fat forming steam and pushing the dough apart during baking cannot be achieved. Good pastry is a combination of tender AND flaky. And don't confuse the fact that an oil pastry will shatter when you pinch off a piece for flakiness, and the characteristic blisters on the oil pastry are also NOT flakiness. Blisters on the surface means the pastry was over\-handled, or too much flour was used during rolling. The judging characteristics of the texture of the pastry should have layers evident when the pastry is broken. It should be crisp and flaky, not mealy. Oil pastry tends to be dense and mealy. Tenderness is judged by cutting it. It should cut easily with a fork, but holds shape when lifted. Not so tender it falls apart. Oil pastry tends to crumble easily and almost "snap" when being sliced because they are more dense than flaky layers. Oil is considered a warm fat, so it is absorbed by the flour, while solid fats coat the flour. It makes all the difference for gluten formation. A lack of flakiness (mealy or crumbly) can also be caused by too much fat being added, or the solid fat being too warm. \-Grainlady

I've used this recipe twice and second time I tweeted the recipe. Sausage apple pie 1 pound ground pork sausage **first time I used maple sausage **second time I used sage and liked it better 1 (15.25 ounce) apple pie filling ****My tweet was to add nutmeg to taste but if you prefer cinnamon 1 (9 inch)unbaked pie crust 1 (8 ounce) packageshredded Cheddar cheese 1.Preheat oven to 350 degrees F (175 degrees C). 2.Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese. 3.Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown. It didn't hold together well in the pie shell, and second time I eliminated the pasty and served it as a casserole. I liked it much better.