Pork Chop and Apple Pie
|30 ml||all purpose flour||2 tbsp|
|2 ml||salt||1/2 tsp|
|1 ml||pepper||1/4 tsp|
|1 kg||lean pork, cut into cubes||2 lb|
|50 ml||vegetable oil||1/4 cup|
|2||cloves garlic, minced||2|
|125 ml||water||1/2 cup|
|5 ml||dried sage||1 tsp|
|1 ml||dried thyme||1/4 tsp|
|3||apples, peeled & sliced||3|
|2||potatoes, peeled & sliced||2|
|15 ml||sugar||1 tbsp|
|2||deep dish pie shells (9 in / 23 cm)||2|
In a large bowl; combine flour, salt and pepper. Add pork and toss to coat.
In large saucepan; heat 2 tablespoons (30 ml) oil over medium-high heat. Brown pork in batches and add more oil as needed. Remove to large bowl.
Add onions and garlic to saucepan. Cook, stirring, for 3 minutes or until softened. Return pork to saucepan. Add water, sage and thyme. Bring to boil. Reduce heat to medium-low, simmer, uncovered for 10 minutes.
Stir in apples, potatoes and sugar. Simmer for 10 minutes. Remove from heat and let cool 10 minutes. Mound pork filling into 1 pie shell. Beat egg with 1 tablespoon (15 ml) cold water. Brush over edge of filled pie shell. Place second pie shell over filling. With floured fork, press edges of shells together. Brush top all over with egg mixture. Cut holes for steam to escape.
Bake in preheated 425 F (220 C) oven for 10 minutes. Reduce heat to 350 F (180 C) and bake for 30 to 35 minutes or until golden brown.Servings: 8