|1 1/2 lbs||(750 g) Ground pork|
|1||Medium onion, chopped|
|2 tbsp||(30 mL) Flour|
|1/2 cup||(125 mL) Chicken broth|
|1 tbsp||(15 mL) Dijon mustard|
|1/2 tsp||(2 mL) Dried thyme|
|1 tsp||(5 mL) Salt|
|1/4 tsp||(1 mL) Cinnamon|
|1/4 tsp||(1 mL) Cloves|
|1||Russet potato, peeled and grated|
|2||Small apples, peeled and sliced|
|2||Tenderflake® Frozen Deep Dish Pie Shells|
HEAT a large skillet over medium-high. Add pork and onion. Cook until pork is brown and onion is cooked. Drain any excess fat from the pan. Stir in flour to coat the meat. Add chicken broth, mustard, thyme, salt, cinnamon, cloves and potato. Continue to cook and stir until mixture has thickened.
PREHEAT oven to 400°F (200°C).
PLACE sliced apples on the bottom of one of the pie shells. Spoon the pork mixture into the pie shell over the apples. Remove the second pie shell from the foil pan and place over the filling. Pinch the edges together to seal and crimp. Cut slits in the top to allow steam to escape. Brush the top of the pie with egg wash and bake in preheated oven for about 35 minutes or until pastry is golden brown and the filling is bubbly.
Place the pie on a baking sheet and centre on the oven rack closest to the bottom of the oven to help overcome soggy bottom crusts.
Transfer pastry into a 9” (23 cm) pie plate before filling and everyone will think you made it yourself!
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