Pork And Apple Pie

Oxmoor House
one 9-inch pie


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2 pounds lean boneless pork, cubed
Salt and pepper to taste
1 tablespoon all-purpose flour, browned
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium-size cooking apples, peeled, cored and thinly sliced
1 tablespoon plus 2 teaspoons firmly packed brown sugar
1/4 teaspoon ground mace
1/8 teaspoon ground cloves
1 tablespoon butter or margarine
1 egg white


Place pork and water to cover in a large skillet; cook 30 minutes over medium heat. Remove from heat; refrigerate 30 minutes or until fat congeals and rises to surface.

Remove 2 table spoons fat from water, and place in a small saucepan . Drain pork, and transfer to a lightly greased 9- inch pie plate. Season to taste with salt and pepper. Set aside.

Add flour , 1/2 teaspoon salt, and 1/4 teaspoon pepper to saucepan; cook over medium heat, stirring constantly. Remove from heat, and set aside.

Layer apples over pork in pie plate . Sprinkle with sugar, mace, and cloves; dot with butter. Pour gravy over top.

Roll pastry to 1/8-inch thickness on a lightly floured surface; place over pork mixture in pie plate. Trim edges; seal and flute. Cut slits in top of crust to allow steam to escape. Brush crust with egg white. Bake at 375° for 45 minutes or until golden brown.

Created date

February 2010