On Mon, 16 Jul 2018 03:07:18 -0000 (UTC), Wayne Boatwright
> wrote:

>If you like country ham and hard boiled eggs, you might like this
>this recipe. It was a family favorite that most of us liked from
>time to time.
>
>Ham and Egg Pie
>------------------------
>- southern style country ham, cut into nice bite-size pieces
>- hard boiled eggs, sliced into 1/8 to 1/4 inch thick slices
>- salt and pepper, to taste
>- fresh sage leaves, minced, to taste
>- white sauce using 3 tablespoons each of flour and butter, with 2
> cups milk
>- sufficient pastry for a double-crust pie
>
>Quantites vary depending on the size of pie you're making.
>Approximately equal amounts of country ham and sliced eggs.
>
>Have pastry ready ahead of time and preheat oven to 425 degrees F.
>
>Lightly brown ham pieces.
>
>Line deep 9-inch pie plate with 1 pastry.
>
>Arrange ham pieces and egg slices in pastry.
>
>Cook white sauce until thickened, adding salt, pepper, and sage.
>Thickkness should be between a medium and light white sauce.
>
>Pour sauce over ham and eggs.
>
>Cover with 2nd pastry and seal edges. Cut vents in top crust.
>
>Bake at 425 degrees F for 15 minutes, then reduce temperature to 350
>degrees F, and continue baking for 40-45 minutes, or until filling is
>bubbling and pastry is golden brown.
>
>Allow to cool 15-20 minutes.
>
>Serve by spooning into deep plates.
>
>Note: Often served with a side of cooked turnip greens.

It was great to see this recipe. I have never heard of anything like
it Is the consistency somewhat like a pot pie?
Janet US