Tangy pork pie

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

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