Farmhouse Pork And Apple Pie Recipes

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FARMHOUSE PORK AND APPLE PIE



Farmhouse Pork and Apple Pie image

This is a remarkably tasty dish. Love to cook it in the fall. The combination of apples and pork can't be beat. It may take a little effort, but believe me it is worth it. This is a Taste of Home Recipe. Don't let the length of ingredients fool you, it's really not that bad, just assemble everthing you need first and it will go quickly. Also don't fret if you don't have an ovenproof 12 inch skillet, that just makes it more convient, just tranfer to baking dish.

Provided by Baby Chevelle

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

1 lb bacon, cut into 2 inch pieces
3 medium onions, chopped
3 lbs boneless pork, cubed
3/4 cup flour
cooking oil (optional)
3 tart cooking apples, peeled and chopped
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
1 cup apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup milk
5 tablespoons butter or 5 tablespoons margarine, divided
salt and pepper
snipped fresh parsley (optional)

Steps:

  • Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
  • In drippings, saute onions until tender; remove with a slotted spooon and set aside.
  • Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed.
  • To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water.
  • Cover and bake at 325 for 2 hours or until pork is tender.
  • In a saucepan, cook potatoes in boiling water until tender.
  • Drain, and mash with milk and 3 tablespoons butter.
  • Add salt and pepper to taste.
  • Remove skillet from oven and spread potatoes over pork mixture.
  • Melt remaining butter; brush over potatoes.
  • Broil 6 inches from the heat for 5 minutes or until topping is browned.
  • Sprinkle with parsley if desired.

Nutrition Facts : Calories 696.6, Fat 47.3, SaturatedFat 18, Cholesterol 139, Sodium 739.4, Carbohydrate 32.1, Fiber 3.6, Sugar 6.4, Protein 34.6

FARMHOUSE PORK AND APPLE PIE



Farmhouse Pork And Apple Pie image

Number Of Ingredients 17

1 pound sliced bacon, cut into 2-inch pieces
3 medium onions, chopped
3 pounds boneless pork , cubed
3/4 cup all-purpose flour
vegetable oil, optional
3 tart apples, peeled and chopped
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
1 cup apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup milk
5 tablespoons butter or margarine, divided
Additional salt and pepper
Snipped fresh parsley, optional

Steps:

  • Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture. Melt remaining butter brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

PORK AND APPLE PIE WITH CHEDDAR-SAGE CRUST



Pork and Apple Pie with Cheddar-Sage Crust image

Provided by Amy Traverso

Categories     Cheese     Dairy     Pork     Bake     Dinner     Cheddar     Apple     Meat     Fall     Advance Prep Required     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 22

For the crust
2 1/2 cups (350 g) all-purpose flour
2 teaspoons dried sage, finely crumbled
1/2 teaspoon table salt
16 tablespoons (2 sticks; 255 g) chilled unsalted butter, cut into small cubes
3 ounces (85 g) sharp Cheddar cheese, finely grated
6 to 8 tablespoons (90 to 120 ml) ice water
1 egg blended with 1 tablespoon water
Fresh sage leaves for garnish (optional)
For the filling
1 1/2 pounds (about 3 large) firm-sweet apples (see Apple Notes), unpeeled, cored, and cut into 1/4-inch-thick wedges
1 1/2 pounds (about 3 large) firm-tart apples, unpeeled, cored, and cut into 1/4-inch-thick wedges
2 tablespoons vegetable oil
1 small onion, very finely chopped
2 pounds (900 g) ground pork (preferably 15 to 17% fat)
1 tablespoon firmly packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 1/2 tablespoons plain breadcrumbs

Steps:

  • 1. First make the crust: In a medium bowl, whisk together the flour, sage, and salt until well combined. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Stir in the cheese with a fork until evenly distributed. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add an additional tablespoon or two of ice water (you shouldn't need much more). Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Press each portion down into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  • 2. Make the filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes. Transfer to a dish and set aside. Add oil to the pan and increase the heat to medium-high. Add the onion, pork, brown sugar, salt, and spices. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Set aside.
  • 3. Prepare the crust: Unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper or wax paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to a 13-inch circle. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Peel off the remaining parchment and press the crust into the sides of the pie plate, draping any excess over the edge. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to an 11-inch circle. Set aside.
  • 4. Preheat the oven to 425°F and set a rack to the second-to-bottom position. Fill the pie: Pour the meat mixture into the bottom crust and gently smooth the top with a spatula. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Peel the top sheet of parchment off the top crust. Transfer, peeled side down, to the pie, then peel off the remaining parchment. Using a sharp knife, make two 3-inch slashes in the crust to allow steam to escape. Fold the edges of the bottom crust up over the top crust and crimp the edges to seal. Brush the crust with the egg wash and decorate with sage leaves, if desired. Bake at 425°F for 10 minutes, then reduce the heat to 375°F and bake until the crust is golden brown, 25 to 35 minutes more. Remove from oven and let cool 25 minutes before serving.

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