“Oh Lord, It’s Hard to be Humble Meat Pie” (Edit recipe)

For the Pie Crust

1. We are using an 8" springform pan.
2. Hand mix the Otto’s cassava flour with 3 sticks of unsalted butter, 8 oz of US Wellness beef tallow and 1 teaspoon of salt until it has a breadcrumb-like consistency.
3. In a separate container mix the water, apple cider vinegar and 1 beaten egg.
4. Once this is thoroughly mixed, add it slowly to the flour mix and let the kneading begin.
5. Depending on the wetness or dryness of the mix you may need to add a little more flour or butter / water (whichever you prefer). Personally, I can never have too much butter.
6. Once the dough has good form, fully wrap it with a plastic wrap and put it in the fridge for 30 minutes.
7. 15 minutes before you are ready to make the pie, take the dough out pf the fridge and let it come to room temperature.

For the Pie Filling

1. Debone and cut the US Wellness short ribs into 1/4” slices. Save the bones for our Hangover Soup recipe coming soon.
2. Place the meat slices in a pot along with 8 oz of the Bare Bone beef broth and 2 jiggers of Dickel Rye Whisky. Add 1/4 teaspoon of salt and 2 tsps of Primal Palate Steak Seasoning (yum)!.
3. Boil until the meat is tender. You will absolutely love the smell in your kitchen!
4. Once ready, separate the meat from the stock but keep the stock in the pot for later.
5. Peel the sweet potato and boil it whole, until a fork can easily stick in and easily pull out. Once ready, set it aside.
6. Peel, core and slice the apples into slices, and set aside.
7. Peel and slice the onion and set aside.
8. Saute the onion slices with 1 tbsp of tallow, enough to get them a little soft (remember they will be cooked in the oven).
9. Remove the onions from the frying pan and add the apple slices. Add more tallow if need be. Sauté for approximately 2 minutes and then remove.
10. Add all remaining drippings to the meat stock that you saved earlier.

For the Pie

1. Preheat the oven to 360F.
2. After everything above is completed, roll the dough to fit the 8” pan including the sides of the pan. Plan on having leftover dough that you will use to cover the top.
3. Place a parchment paper at the bottom of the pan.
4. After you place the dough in the pan, fill any holes that are in the dough.
5. Now you are starting the layering process. Plan on one layer of sweet potatoes, and two layers each for the onions and the apples.
6. Put a layer of sweet potatoes, then a layer of onions, and then a layer of apples.
7. Place all the meat on top of that and then the second layer of onions.
8. Sprinkle approximately two teaspoons of Primal Palate steak seasoning, along with a 1/4 teaspoon of salt.
9. Then place the second layer of apples.
10. Go back to the meat stock and slowly add in a tablespoon of cornstarch while simmering and stirring. This should reduce the broth. After it has thickened some, pour over the apples.
11. Take the leftover dough, roll it out and place it on top of the apples.
12. Pinch the sides together and cut lots of holes in the top to release steam during baking.
13. Brush the top with a beaten egg.
14. Place it in the oven at 360F for 35 minutes and then increase the temperature to 400F for an additional 20 minutes.
15. Take it out of the oven and let it rest for 30 minutes. And as the creator of the song “It’s Hard to Be Humble” says at the end of his song, do the best that you can and give yourself a hand!