Christmas Pork Pie

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Christmas Pork Pie

Post  justmecookin on Sat Dec 18, 2010 7:36 pm

Christmas Pork Pie

2 cups beef broth
3/4 cup chopped onion
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup whole-berry cranberry sauce
1/2 cup undrained crushed pineapple
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
3 cups cubed cooked pork
1/2 cup chopped pecans
1/2 teaspoon salt
Pastry for double-crust pie (9 inches)
Milk and sugar

In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt.

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges.

Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400 for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers. Makes 6 servings.

Double Crust Pastry

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.

Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions. Makes pastry for double-crust pie (9 or 10 inches).

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