Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. —Kay Krause Sioux Falls, South Dakota
- 1 boneless pork shoulder butt roast (1-1/2 pounds), cubed
- 1/2 cup butter, divided
- 2 cups apple cider or juice
- 1 cup water
- 1 cup chopped peeled tart apple
- 1/2 cup dried cranberries
- 1/2 cup pitted dried plums, chopped
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 2 whole cloves
- 6 tablespoons all-purpose flour
- 1 can (15 ounces) sweet potatoes, drained and cubed
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/2 cup butter, melted
- In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer.
- Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish.
- For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned. Yield: 6 servings.
Originally published as Spiced Pork Potpie in Taste of Home October/November 2001, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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