| 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
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