When I say another - I do mean another. We presented our first pork and apple pie way back in 2010 and while it's great in its own rather traditional way, I've got to admit last night's effort while somewhat similar, is different in a good way.
Adapted from the same recipe for The Henry Ford Pork & Apple Pie, it's proof once again that recipes are merely guidelines and the same cook can make the same thing more than once, with none identical. It is one of the many reasons I love to cook so much! After all, variety is the spice of life ...says the same person who has ordered exactly the same thing for breakfast, at the same restaurant every Saturday morning for 3 years. Ha. Anyway, I digress.
Last night's pork "pie" started with bacon, cooked until crisp followed by diced onion, carrots, celery and sweet delicious parsnip. Seasoned with lots of salt, pepper, fresh chopped rosemary and a dash of cinnamon, flour hit the pot to form a roux with the veggies before equal parts apple cider and chicken broth make a sauce. Wedges of nice firm Granny Smith apples joined the party and the whole thing simmered for 20 minutes before I added approximately 2 pounds of leftover pork roast from the other day, (minus the stuffing).
While the stew was cookin', and the flavors blending, I cut a circle of the dough boy's (Pillsbury) prepared pastry into wedges and baked it up in a hot oven for 12 minutes until the pastry was crisp and golden.
I dished up the stew into bowls, garnished the bowls with pastry and we chowed down on the new and oh so delicious version. Easy? You betcha'. It is a pot pie in a bowl, full of rich pork and sweet apple flavors. It is easier and much quicker to make than the traditional version, but the big question remains...Is it better? You be the judge!
Pork and Apple Pie In a Bowl
Original Pork and Apple Pie
3 slices bacon, diced
2 tablespoons butter
1 medium onion, diced
2 stalks celery, diced
3 medium carrots, peeled and diced
2 parsnip, peeled and diced
1 teaspoon fresh rosemary, chopped
1/4 teaspoon ground cinnamon
Salt and coarse ground black pepper
3 heaping tablespoons flour
2 cups low sodium chicken stock
2 cups apple cider (or more as needed)
2 Granny Smith apples, peeled, cored and cut into wedges
2 pounds leftover pork roast, cut into 1 inch cubes
In a large Dutch oven over medium high heat, cook bacon until crisp. Add butter, onion, celery, carrots and parsnip and sauté until vegetables start to soften. Add rosemary, cinnamon and season generously with salt and pepper. Sprinkle in flour and cook stirring constantly for 2 to 3 minutes. Add chicken stock and apple cider, bring mixture to a boil stirring constantly, lower heat, cover and simmer for 20 minutes. Add leftover pork cubes and simmer for another 10 minutes, adding more cider if mixture is too thick. Alternatively, if it is too thin, remove the cover and let the liquid reduce.
Pastry for single crust pie (I used Pillsbury), cut into wedges and baked on a sheet pan in a 425 oven for 10 to 12 minutes, or until golden.
To serve, ladle stew into bowls and garnish with pastry wedges.
2 slices bacon, chopped (optional)
1 medium onion, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon thyme
1/2 teaspoon dried sage
Coarse ground black pepper
3 Tablespoons all purpose flour
1 cup low sodium chicken stock
3/4 cup apple cider
2 Tablespoons cream
2 Tablespoons apple jack (optional)
4 cups cubed cooked pork loin
2 Granny Smith apples, peeled, cored and sliced
In a large sauté pan, fry bacon until crisp. Remove from pan and add onion and celery. Sauté until vegetables are soft. Add thyme, sage and black pepper, mixing well. Add flour and cook, stirring well for 1 minute. Add chicken stock and apple cider and cook until thickened. Remove from heat, stir in cream and apple jack. Set aside to cool.
1 teaspoon salt
2/3 cup shortening
1/2 cup boiling water
Sprinkle salt on top of shortening. Add boiling water and stir until shortening has melted and mixture is well blended. Cool to room temperature.
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
Cut in shortening mixture using a pastry blender or fork until a dough forms. Form it into a disc, wrap in plastic and chill thoroughly.
Preheat oven to 425. Spray a casserole dish with cooking spray and place pork cubes in the bottom. Top with cooled sauce mixture. Place apple slices on top and dust with cinnamon. Roll pastry out on a well floured board to fit top of casserole and decorate as you wish. Brush with egg yolk wash if desired. Bake at 425 for 10 minutes. Lower heat to 350 and continue baking for 40 minutes or until pastry is well browned, casserole is bubbling and apples are cooked. Cool for 10 minutes before serving.
A year ago - Old Settler Beans
Two year's ago - Baked Haddock with Onion and Bacon Crust