Pork And Apple Pie
Yield: one 9-inch pie
- 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
- 9-Inch Pastry
- 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.
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