 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
This is a recipe I found in the newspaper a gadzillion years ago and for the heck of it decided to make it little knowing that my family would love it as much as they did. I like to serve it with something simple like bulgar wheat pilaf and a salad. Ingredients:
1 pastry for double-crust pie |
4 tart apples, peeled and sliced |
1 lb ground lean pork |
1/2 teaspoon dried thyme |
1 tablespoon brown sugar |
1/4 teaspoon ground sage |
1 teaspoon salt |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 tablespoons butter |
1 egg, beaten with |
1 teaspoon milk |
Directions:
1. Prepare pastry dough and line a 9 inch pie plate (I make lousy pie dough so I buy a deep dish pie shell ready made).
2. Combine the apples, pork, thyme, sugar, sage, salt and pepper and place the mixture in pie shell. Dot with butter.
3. Roll out remaining dough and place on top, crimping the edges. Make several slits in the top and brush the top with egg-milk mixture.
4. Bake in a preheated 400F oven for one hour. Serve at room temperature.
|
|