Farmhouse Pork and Apple Pie Recipe
- 1 pound sliced bacon, cut into 2-inch pieces
- 3 medium onions, chopped
- 3 pounds boneless pork, cut into 1-inch cubes
- 3/4 cup all-purpose flour
- Canola oil, optional
- 3 medium tart apples, peeled and chopped
- 1 teaspoon rubbed sage
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup apple cider
- 1/2 cup water
- 4 medium potatoes, peeled and cubed
- 1/2 cup milk
- 5 tablespoons butter, divided
- Additional salt and pepper
- Minced fresh parsley, optional
- 1. Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
- 2. To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
- 3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- 4. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
- 5. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.
1 each: 467 calories, 22g fat (9g saturated fat), 110mg cholesterol, 603mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 36g protein .
Reviews for Farmhouse Pork and Apple Pie
"Made this for dinner tonight and it was wonderful, with a few changes. I added carrot coins, frozen corn, cauliflower, and french cut string beans, thawed slightly, and steamed for 60 seconds in the microwave. I also added a can of low-sodium golden mushroom soup. Will definitely make again."
"The first time I made this I was transported to country dinners at the farm my Dad grew up on. I've used this recipe so many times over the years that the print and picture faded! Other than increasing the amount of mashed potatoes, I change nothing. Delicious!"
"<p>I make this several times thoughout the Fall and Winter. My family absoutely loves it, and I have a coule of picky eaters between the ages of 6 and 10 years. The pork is fall apart tender and so delicious when done. I make exactly as in the recipe, although I have read others comments and it certainly wouldn't hurt to double the potatoes.</p>"
"This was a little different and very good! The only change I made was to use 1 1/2 c. apple juice in place of the cider and water. Will be enjoying this again soon!"
"We LOVE this! I discovered it a few years ago and it has become a Family Fave! I make it several times a year and it is nothing short of fantastic! It's not fast food by any stretch.... start it early and just enjoy the process...and double the mashed potatoes."
"AWESOME!! You need to try this!"
"This is a great way to use up leftover pork roast too! I doubled the amt of mashed potatoes to get it to look like the picture, and added cut green beans to make it a 1-pot meal. Great down-home flavor!"