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Christmas Pork Pie

 Christmas Pork Pie
When my mother was growing up, her mom made mince pies that contained meat. I created this recipe with my grandmother in mind. This pie is a main dish not a dessert, and I served it for the first time at my mother's 1999 Christmas party to rave reviews. —Candice Salazar Los Alamos, New Mexico
6 ServingsPrep: 35 min. Bake: 30 min. + cooling


  • 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


  • 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.

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Christmas Pork Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 665 calories, 33 g fat (11 g saturated fat), 77 mg cholesterol, 795 mg sodium, 69 g carbohydrate, 3 g fiber, 25 g protein.