Cakes, Pastries & Pies > Casseroles > United States > Pork & Apple Pie >
Pork & Apple Pie
Pastry for a two-crust pie
4 green apples, pared, cored & cut into slices
2 LBS lean pork, cubed
2 TBS sugar
1 tsp. salt
1/4 tsp. black pepper
1 TBS butter
1 egg, beaten
Grated horseradish (for serving; optional)
Sour cream (for serving; optional)
Line the bottom and sides of a deep pie dish with pastry. Pare the apples, core and cut into slices. Arrange alternate layers of pork and apples in pie shell, sprinkling the layers with a mix of the sugar, salt and black pepper. Dot the last layer with butter and cover with pastry. Slash pastry in several places, then brush it with the beaten egg. Bake at 350-degrees F for ninety minutes to two hours. Serve either lukewarm or cold.
Suggestion: Serve with a mixture of freshly grated horseradish and sour cream.
Note: To prepare homemade pastry, try Food Fare's Pastry Pie Crust.
Recipe featured in the Food Fare Cookbook.
Food Fare Culinary Collection: American Food & Culture
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