When I was a graduate student and about to be married, another graduate student in my dorm sang the praises of a cookbook called "Casserole Magic". Thirty-five years later our family is still singing its praises (tra-la).

English Pork Pie

3 cups cold roast pork, cut in 1" cubes

3 cups sliced tart apples

4 Tbsp. sugar

dash of nutmeg and cloves

1/2 cup pork gravy thinned with 1/4 cup water

pastry for double crust pie

 

Pre-cook apples in gravy for about 5 minutes until medium soft. Make your favorite double crust pie recipe (mine is 1 1/2 c. flour, 1 tsp. salt, 1/2 c. Crisco, and 6-8 Tbsp. ice water) and roll out to line a 9" pie plate. Fill crust with alternate layers of pork and apples. Sprinkle each layer with sugar, nutmeg and cloves. Cover with top crust, slashed several times to allow steam to escape. If you want a glazed finish, brush top with milk. Bake at 450 degrees for 10 minutes; then lower the heat to 350 degrees and bake an additional 30 minutes or until the apples are soft. Serve hot.

Note: We have, in our side yard, a lovely old pear tree that produces LOADS of pears every year. I regularly substitute pears for the apples in this wonderful recipe.

Submitted by:
Maureen Muecke
Napoleon, ND