My Thanksgiving Leftovers Pie recipe takes everything you loved (and have leftover) from Thanksgiving and puts it into a delicious pie for your next meal.
Butter a 9-inch pie pan or casserole dish. Set aside.
Divide your pie crust into 2/3 and 1/3 pieces. The larger piece of pastry is for the base and the smaller for the top.
On a floured surface, roll out the larger piece of pastry a little less than 1/4 inch thick.
Carefully lay your pastry into the buttered pan leaving some extra pastry hanging over the edges in case your dough shrinks.
Roll out the smaller piece of pastry to the same thickness and set aside.
Building your Thanksgiving Leftovers Pie: In the base lay some ham and turkey. Follow that with a 1/2 the gravy to keep the meat moist.
Next add a layer of mashed potatoes, stuffing, and of course, the rest of the gravy. You can tell by now that this is going to be a big pie!
Finsh the pie with non other than a nice thick layer of cranberry sauce.
Glaze the rim of the pie and carefully lay on the final piece of pastry, sealing and crimping the edges. Egg wash the top and make some slits for steam to escape. Chill the whole pie while the oven pre-heats.
Bake the pie at 375°F (190°C) for roughly 45-55 minutes or until the pastry is a lovely golden brown.
Allow cooling for 30 minutes once it comes out of the oven and then serve. Store remaining pie covered in the fridge for up to 4 days. This pie will also freeze well.