Ingredients:

  • 1 box (14.1 oz / 400g) refrigerated pie crusts (2 crusts)
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • 1 tablespoon olive oil
  • 1 pound (450g) ground beef, 80/20 blend recommended
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • 1/4 cup ketchup
  • 1/4 cup yellow mustard
  • 1/2 cup dill pickle relish, drained
  • 2 cups (approx. 8 oz / 225g) shredded cheddar cheese, divided
  • 2 cups (approx. 8 oz / 225g) shredded Monterey Jack cheese, divided
  • Optional: Sesame seeds for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Unroll one pie crust and gently fit it into the pie plate. Trim and crimp the edges.
  3. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  5. Stir in salt, pepper, Worcestershire sauce, smoked paprika, ketchup, mustard, and pickle relish. Mix well.
  6. Sprinkle 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese evenly over the bottom of the pie crust.
  7. Spoon the beef mixture over the cheese layer.
  8. Sprinkle the remaining cheddar and Monterey Jack cheese over the beef mixture.
  9. Unroll the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  10. In a small bowl, whisk together the egg and milk or water. Brush the egg wash over the top crust.
  11. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let cool for 10-15 minutes before slicing and serving. This pioneer woman cheeseburger pie is best served warm.