Tuesday, June 20, 2006

Pork and Apple Pie

Pork Pie with Horseradish Sauce

2 C. all-purpose flour
1 t. salt
1 t. dried fine herbs (chives, parsley, tarragon)
2/3 C. solid vegetable shortening, chilled
4-6 T. ice water

Pork and Apple Filling
4 Granny Smith aples, peeled, halved, cored and sliced
1 lb. lean ground pork
3 T. minced yellow onion
1 T. brown sugar
2 t. minced fresh thyme
1 1/2 t. minced fresh sage
1 t. salt

1 small egg, lightly beaten with 3/4 teaspoon milk

Horseradish Sauce
1 C. sour cream
1/4 C. prepared horseradish

To make the pastry, stir together the flour, salt and fine herbs in a bowl. Add half of the shortening and cut in with a pastry blender until the mixture is the consistency of coarse meal. Then add the remaining shortening and cut in until pea-shaped particles form. Add the ice water, 1 tablespoon at a time, tossing and turning the mixture lightly with a fork to moisten the dough evenly. Use only as much water as is necessary for the dough to come together. Gently gather the dough into a ball, divide in half, and flatten each half into a thick disk. Wrap separately in plastic wrap and chill for at least 1 hour.

Preheat oven to 400°.

To make the filling, place the apples in a large bowl. Scatter the pork over the top, then mix with a large spoon to distribute it evenly. Sprinkle the onion, sugar, thyme, sage and salt over the top and mix again until thoroughly combined.

Place 1 dough disk on a lightly floured work surface and roll out into a 10-inch round, about 1/8 inch thick. Drape the round around the rolling pin and transfer to a 9-inch pie pan, gently easing it into the bottom and sides. Trim the overhang so that it extends about 1 inch beyond the rim of the pie pan, then fold the edges under. Roll out the remaining disk in the same manner for use as the top crust.

Spoon the apple-pork filling into the pie shell, mounding it slighly in the center. Drape the second pastry round around the rolling pin and let it fall gently over the filling. Trim the overhang so it extends about 1/2 inch beyond the rim of the pan, fold the edge under, and flute attractively. Cut a few small vents in the top, then brush the surface evenly with the egg-milk mixture.

Bake for about 1 hour, or until the pastry is shiny and the apples, when pierced through a vent, are tender. Transfer to a wire rack to cool. Recipe easily doubles and the pie freezes quite well.

Meanwhile, make the sauce by whisking together the sour cream and the horseradish. Or if you like yours a little zestier, as I often do, use the Colemans horseradish sauce from a jar or your favorite store brand.

Serve the pie warm from the oven or at room temperature and top individual servings with the sauce.

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