Christmas Pork Pie Recipe

Ingredients

• 2 cups beef broth
• 3/4 cup chopped onion
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1/2 cup whole-berry cranberry sauce
• 1/2 cup undrained crushed pineapple
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 cups cubed cooked pork
• 1/2 cup chopped pecans
• 1/2 teaspoon salt
• Pastry for double-crust pie (9 inches)
• Milk and sugar

Directions

• In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt.
• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges.
• Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400° for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers. Yield: 6 servings.

Christmas Pork Pie published in Reminisce November/December 2004, p48