Christmas Pork Pie Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 slice: 665 calories, 33g fat (11g saturated fat), 77mg cholesterol, 795mg sodium, 69g carbohydrate (27g sugars, 3g fiber), 25g protein .
Reviews for Christmas Pork Pie
"In Canada we make French Canadian pork pies called Tourtierre. Made with ground pork, onion, finely grated raw potatoe, broth, spices (allspice, savory, salt and pepper). I make about 10 every year for Christmas. We always have meat pie after mass on Christmas Eve. The pie crust is best if made with lard (yes lard), also they are best if frozen for a while and then reheated (don't know why). We couldn't have Christmas without our tourtierre."
"This was a great way to use my pork loin. I substituted dried peaches for the apricots and dried cherries for the raisins. This had a nice sweet savory flavor and I will definitely make this again."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.