so I could make my favorite pork pie! OK so it can be made in the summer too because it’s just as good served cold for a picnic. Here’s what’s left of Sunday dinner, recipe below.
Kitkatknit’s Pork Pie
1.5 -2 lbs pork shoulder steak (usually nice and inexpensive)
1 granny smith apple, cored, peeled and cut into little chunks
1-1.5 C dried apricot – cut into tiny chunks
2 fist sized Yukon Gold potatoes (Baby Reds would do great too), cut to small chunks and steamed till al dente (do not overcook)
1 small onion chopped
1 C creme or half and half
1/2 C flour
Sage (dried, to taste. I use at least 1 TBS)
salt and pepper
2 deep dish pie crusts. I prefer the Pillsbury “Just Unroll” pie crusts. In the refrigerated section of your grocery, not the frozen. These fit my 10.5″ deep dish pie plate perfect with the correct amount of overlap to crimp.
Bring pie crusts to room temp by leaving them out for an hour. Line pie pan with one of the crusts.
Preheat oven to 375F.
1. Brown the pork until no longer pink, drain off all liquid, add onion. Cook until onion is just starting to give off liquid.
2. Add sage, season to taste with salt and pepper.
3. Add apricots and apples
4. Gently fold in potatoes, fold in flour, pour creme over mixture and fold in gently. Pour mixture into pie crust. More in the center, less at the edges looks nice.
5. Top with second crust, crimp to seal. Make little decorative vents on crust using tip of knife. You know, draw seasonal things like pumpkins, cats, balls of yarn.
6. Bake at 375 for 45 min (watch that the top doesn’t brown too quick) 45 minutes makes a perfect gold crust in my oven, your mileage may vary. Cool on rack for 3 minutes. Slice and enjoy!!