Granny's Tamale Pie
Appears in Cook's Country October/November 2009
This version of tamale pie doesn't call for a shred of cheese. Don't worry, you won't miss it.
WHY THIS RECIPE WORKS
Originally made with pheasant, we substituted more easily obtained dark-meat chicken in Granny’s Tamale Pie. Setting the Dutch oven in a pan of boiling water was a nifty trick that moderated the temperature and resulted in gentler, more eve...