Pork-And-Apple Pie
Makes one 8"-9" pie
Ingredients
2 lbs pork tenderloin, cut into 1/2 inch pieces
Salt and pepper to season the pork
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil, divided
1 large onion, quartered and thinly sliced
2 cups potatoes, peeled and sliced 1/4 inch (about 3 smallish potatoes)
3 medium apples, peeled, cored and cut in 1/2 inch cubes
1/2 cup dry white wine
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon AP flour
1 egg
Pie dough for a two-crust 8-or-9-inch pie, homemade or store-bought
Directions
Heat 1 tablespoon each of the butter and oil in a large sauté pan. Season the pork pieces generously with salt and pepper and then brown them in batches. Remove them to a bowl once browned.
Add the remaining butter and oil to the pan and sauté the onions. Once they have softened a bit, add the potato slices and continue to sauté and stir for a few minutes.
Add the apples and sauté and stir for a few more minutes. Stir in the sugar, salt, cayenne and flour.
Add the wine and cook until the mixture begins to thicken a bit. Now add the pork pieces and mix thoroughly.
Place bottom pie crust in pie pan and shape to fit. Spoon filling into crust, then top with second crust and seal the edge. Cut steam vents in top of pie.
Beat egg, then brush over pie crust. Place pie on baking sheet and bake for 45 minutes, or until crust is golden and filling is bubbling. Let stand 15 minutes before serving.
Recipe filling courtesy of Food52, but I chose to make it as a two-crust pie instead of as a single-crust puff pastry pie.
The CookingBites Recipe Challenge: Apples
Makes one 8"-9" pie
Ingredients
2 lbs pork tenderloin, cut into 1/2 inch pieces
Salt and pepper to season the pork
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil, divided
1 large onion, quartered and thinly sliced
2 cups potatoes, peeled and sliced 1/4 inch (about 3 smallish potatoes)
3 medium apples, peeled, cored and cut in 1/2 inch cubes
1/2 cup dry white wine
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon AP flour
1 egg
Pie dough for a two-crust 8-or-9-inch pie, homemade or store-bought
Directions
Heat 1 tablespoon each of the butter and oil in a large sauté pan. Season the pork pieces generously with salt and pepper and then brown them in batches. Remove them to a bowl once browned.
Add the remaining butter and oil to the pan and sauté the onions. Once they have softened a bit, add the potato slices and continue to sauté and stir for a few minutes.
Add the apples and sauté and stir for a few more minutes. Stir in the sugar, salt, cayenne and flour.
Add the wine and cook until the mixture begins to thicken a bit. Now add the pork pieces and mix thoroughly.
Place bottom pie crust in pie pan and shape to fit. Spoon filling into crust, then top with second crust and seal the edge. Cut steam vents in top of pie.
Beat egg, then brush over pie crust. Place pie on baking sheet and bake for 45 minutes, or until crust is golden and filling is bubbling. Let stand 15 minutes before serving.
Recipe filling courtesy of Food52, but I chose to make it as a two-crust pie instead of as a single-crust puff pastry pie.
The CookingBites Recipe Challenge: Apples
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