San Jose Gourmet Supper Club Recipes

• 4 small - medium red potatoes; cooked and chopped into bite sized pieces
• 4 hard boiled eggs; coarsely chopped
• 12 black dry cured Nyon olives; pits removed, finely chopped
• 1/2 - 3/4 cup Best Foods mayo

Fold gently until mayo is well distributed.

Note: I actually created this recipe on my own and was completely surprised how well the four ingredients blend together. You see, I'm not an olive lover, but I love this recipe.

Filling

• fresh peaches, 8-10 med, peeled & sliced, freestone, ripe
• ¾ cup sugar
• ¼ cup tapioca, small beads
• 2 tsp brown sugar

mix all ingredients, let set for 15 minutes

crust:

• 1 cup all purpose flour
• ¼ tsp salt
• ¼ cup plus a scant more canola oil
• 2 tsp milk

make a well in the flour, add liquids; use a fork to stir until ball forms; cut 2 sheets wax paper, flatten dough ball with hands, sandwich it between wax paper roll with pin until a little larger than 9” pie pan put filling into pie pan, add dots of butter, place crust on top; pierce crust with fork bake at 400 degrees in preheated oven ; bake 60-90 minutes, when filling starts to ooze out, it’s done; let cool 1-2 hours to set filling.