http://www.bertc.com/three_crows.htm
Crow Pie:
1 crow
stuffing of your choice
salt and pepper
shortening
flour
2 Pie crust mixes
2-3 hard-boiled eggs
Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.
Collected by Bert Christensen
Toronto, Ontario
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