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Dec. 5th, 2002
Heartland Pork and Apple Pie
Dec. 5th, 2002 11:04 pm1 pound lean ground pork
1 medium yellow onion, chopped
1 stalk celery, chopped
1/2 cup fine dry bread crumbs
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon cayenne pepper
Fry pork with onion and celery. Drain fat. Stir in crumbs, broth, salt, sage and pepper.
2 pie crusts and nine inch pie pan
2 medium-sized tart apples, peeled and thinly sliced
2 tablespoons sugar
1/4 teaspoon ground allspice
Spoon meat mixture into pie pan/crust. Combine apple slices, sugar and allspice. Spoon over meat mixture. Cover with second pie crust and crimp edges. Cut slits in top crust. Brush with milk.
Bake in preheated 400° oven for 35 to 40 minutes or until golden. Let stand for ten minutes. Serve. Eat.
(Serves six. 70 minutes total prep and cook time.)
1 medium yellow onion, chopped
1 stalk celery, chopped
1/2 cup fine dry bread crumbs
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground sage
1/8 teaspoon cayenne pepper
Fry pork with onion and celery. Drain fat. Stir in crumbs, broth, salt, sage and pepper.
2 pie crusts and nine inch pie pan
2 medium-sized tart apples, peeled and thinly sliced
2 tablespoons sugar
1/4 teaspoon ground allspice
Spoon meat mixture into pie pan/crust. Combine apple slices, sugar and allspice. Spoon over meat mixture. Cover with second pie crust and crimp edges. Cut slits in top crust. Brush with milk.
Bake in preheated 400° oven for 35 to 40 minutes or until golden. Let stand for ten minutes. Serve. Eat.
(Serves six. 70 minutes total prep and cook time.)