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Cranberry Pork Pie

 Cranberry Pork Pie
Pretty red cranberries give the tender pork a delightfully different taste. This pie is a pleasure to serve—and eat—during the cold-weather months.—Elizabeth McJunkin, Toronto, Kansas.
8 ServingsPrep: 20 min. Bake: 45 min.


  • 2 bacon strips, diced
  • 1/4 cup all-purpose flour
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 2 pounds pork chop suey meat
  • 1 tablespoon vegetable oil, optional
  • 1 cup finely chopped cranberries
  • 1/3 cup sugar
  • 3/4 cup hot chicken broth
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/3 cup milk


  • In a skillet, cook bacon over medium heat until crisp. Remove to
  • paper towels. In a large resealable plastic bag, combine the flour,
  • sage and salt. Add pork in batches; shake to coat.
  • In the bacon drippings, saute the pork in batches until browned, add
  • oil if needed. Transfer to a greased 1-1/2-qt. round baking dish.
  • Sprinkle with bacon. Combine cranberries and sugar; sprinkle over
  • pork. Pour broth over top. Cover and bake at 400° for 25
  • minutes.
  • Meanwhile, combine the flour, baking powder and salt in a bowl. Cut

2 of 2

Cranberry Pork Pie (continued)

Directions (continued)

  • in butter until mixture resembles coarse crumbs. Stir in milk just
  • until moistened. Turn onto lightly floured surface; knead 8-10
  • times. Roll into a circle the size of the baking dish. Cut into
  • eight wedges; place over pork mixture. Bake, uncovered, for 20-25
  • minutes or until golden brown. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 335 calories, 14 g fat (6 g saturated fat), 85 mg cholesterol, 594 mg sodium, 26 g carbohydrate, 1 g fiber, 26 g protein.