| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pot, Pies | 6 | Servings | |
INGREDIENTS
| 2 | c | Shredded cooked pork |
| 1/4 | c | Cider vinegar |
| 1 | pk | (15-ounce) refrigerated piecrusts |
| 1 | sm | Onion; chopped |
| 1 | tb | Olive oil |
| 1 | lg | Tart apple; peeled and thinly sliced |
| 2 | tb | Light brown sugar |
| 1/2 | ts | Salt |
| 3 | tb | Chopped fresh parsley; divided |
| 1 | c | (4 ounces) shredded colby-monterey jack cheese |
INSTRUCTIONS
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@aol.com> on Jan 25, 1998
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”