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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. Kay Krause Sioux Falls, South Dakota Ingredients:
1 boneless pork shoulder butt roast (1-1/2 pounds), cubed |
1/2 cup butter, divided |
2 cups apple cider or juice |
1 cup water |
1 cup chopped peeled tart apple |
1/2 cup dried cranberries |
1/2 cup pitted dried plums, chopped |
2 teaspoons ground cinnamon |
1-1/2 teaspoons ground ginger |
2 whole cloves |
6 tablespoons king arthur unbleached all-purpose flour |
1 can (15 ounces) sweet potatoes, drained and cubed |
crust: |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1/2 cup butter, melted |
Directions:
1. In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer.
2. Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish.
3. For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned. Yield: 6 servings.
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