Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Shredded cooked pork |
¼ cup | Cider vinegar |
1 pack | (15-ounce) refrigerated piecrusts |
1 small | Onion; chopped |
1 tablespoon | Olive oil |
1 large | Tart apple; peeled and thinly sliced |
2 tablespoons | Light brown sugar |
½ teaspoon | Salt |
3 tablespoons | Chopped fresh parsley; divided |
1 cup | (4 ounces) shredded colby-monterey jack cheese |
Combine shredded pork and cider vinegar; cover and chill 1 hour. Drain well; pat dry with paper towels. Set aside.
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Sauté onion in hot oil in a large skillet until tender; remove from heat.
Stir in pork, apple, brown sugar, salt, and 2 tablespoons parsley; spoon into pastry shell. Sprinkle with cheese. Top with remaining piecrust; trim off excess pastry. Fold edges under, and crimp. Cut a crescent shape in center of crust to allow steam to escape. Prick remaining crust with a fork.
Bake at 450° for 15 minutes. Shield edges with strips of aluminum foil; reduce heat to 350°, and bake 30 to 35 minutes or until crust is browned.
Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings.
Notes: Cider vinegar and tart apple give this pie a surprising piquant flavor.
Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@...> on Jan 25, 1998