While looking through my aunt's old recipes a few years ago, I came across this interesting pork pie. Now whenever my brother comes to visit, this is the meal he requests.
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup shredded cheddar cheese
- 1/3 cup shortening
- 3 tablespoons cold water
- 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
- 1 cup water
- 1/4 cup finely chopped onion
- 3/4 teaspoon dried sage
- 3/4 teaspoon salt
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 1-1/2 cups thinly sliced peeled apples
- 1 tablespoon sugar
- In a bowl, combine flour and salt; mix well. Add cheese; toss to coat. Cut in shortening until mixture resembles coarse crumbs. Stir in water only until moistened. Form into a ball. Roll two-thirds of the ball into a 11-in. circle; place in a 9-in. pie pan, lining the bottom and sides. Roll remaining pastry into an 8-in. circle; cut into eight wedges. Chill pastry shell and wedges while preparing filling.
- Brown pork in a skillet over medium-high heat. Add water, onion, sage and salt. Reduce heat; cover and simmer for 30-40 minutes or until meat is tender. Combine flour and milk to form a smooth paste; gradually add to pork mixture. Bring to a boil; boil and stir for 2 minutes. Spoon half into prepared shell. Top with apples and sprinkle with sugar. Spoon remaining pork mixture over apples. Arrange pastry wedges on top.
- Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30-40 minutes longer or until pastry is lightly browned and crisp. Yield: 6 servings.
Originally published as Apple Pork Pie in Country Pork 1996, p86
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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