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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Folks savor this hearty meat pie. The flaky crust is filled with pork, potatoes, celery, onion and a blend of seasonings.Marcella Moore, Washington, Illinois Ingredients:
pastry for double-crust pie (9 inches) |
1-1/2 pounds ground pork |
1 medium onion, chopped |
1 cup chopped celery |
1 garlic clove, minced |
2 medium potatoes, peeled and shredded |
1-1/2 cups water |
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage |
1 teaspoon salt |
1/4 to 1/2 teaspoon ground cinnamon |
1/4 teaspoon ground savory |
1 bay leaf |
1 tablespoon king arthur unbleached all-purpose flour |
2 tablespoons cold water |
glaze: |
1 egg, lightly beaten |
1 teaspoon water |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. In a large skillet, cook pork, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Add potatoes, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until slightly thickened. Discard bay leaf. Beat egg and water; brush over bottom pastry. Bake at 400° for 5 minutes. Increase heat to 450°. Pour pork mixture into crust. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top. Trim, seal and flute edges. Bake for 10 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until golden brown. Yield: 6 servings.
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