Ingrédients pour Pork And Apple Pie
- Pastry For Double Crust Pie
- Tart Apples
- Ground Lean Pork
- Dried Thyme
- Brown Sugar
- Ground Sage
- 1 tsp salt
- Fresh Ground Pepper
- 2 tbsp cold unsalted butter
- Egg
- Milk
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Comment préparer Pork And Apple Pie
- Prepare the pastry dough (see separate recipe or use store-bought) and line a 9-inch pie plate.
- Peel and slice 2 lbs apples (such as Granny Smith or Honeycrisp). In a large bowl, combine the apples, 1 lb boneless pork shoulder (cubed), 1 tbsp fresh thyme leaves, 1/4 cup brown sugar, 1 tbsp dried sage, 1 tsp salt, and 1/2 tsp black pepper.
- Gently toss to coat, and pour the mixture into the prepared pie shell.
- Dot the filling with 2 tbsp cold unsalted butter, cut into small pieces.
- Roll out the remaining pastry dough and place it over the filling, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Whisk together 1 egg yolk and 1 tbsp milk; brush over the top crust.
- Bake in a preheated 400°F (200°C) oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with foil.
- Let the pie cool completely on a wire rack before serving at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
59g
Fat
69g
Carbs
15g
