Tangy pork pie
6 Servings
Ingredients
| Quantity | 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 |
Directions
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