Pork and Apple Pie

Ingredients

2 TO 3 TBSP OIL
3/4 LB PORK CUT INTO 3/4” CUBES
1 MEDIUM ONION, SLICED
1 CARROT, SLICED
1 TART APPLE, PEELED, CORED AND SLICED
1/2 CUP HARD CIDER
1/2 CUP UNSWEETENED APPLE JUICE
1/2 TSP DRIED SAGE, CRUMBLED
SALT AND FRESHLY GROUND PEPPER
3/4 CUP WHIPPING CREAM

Directions

HEAT OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD PORK AND BROWN ON ALL SIDES. REMOVE FROM PAN. ADD ONION AND CARROT TO PAN AND SAUTE JUST UNTIL ONION IS LIMP AND GOLDEN, ABOUT 8 MIN, STIRRING FREQUENTLY. RETURN PORK TO PAN. BLEND IN APPLE, HARD CIDER, APPLE JUICE, SAGE, SALT AND PEPPER. REDUCE HEAT TO LOW AND SIMMER UNTIL MEAT IS TENDER, 1 1/2 TO 2 HOUR. STIR IN CREAM. INCREASE HEAT TO HIGH AND COOK UNTIL SAUCE IS SYRUPY. REMOVER FROM HEAT AND LET COOL. REFRIGERATE OVERNIGHT BEFORE USING. ASSEMBLE AND BAKE ACCORDING TO DIRECTIONS WITH BASIC PASTRY CRUST.
PREHEAT OVEN TO 450°F. BRUSH PASTRY WITH EGG YOLK & WATER. BAKE PIES 10 MIN. REDUCE OVEN TEMPERATURE TO 375°F AND CONTINUE BAKING UNTIL PASTRY IS GOLDEN BROWN, 15 TO 20 MIN. SERVE IMMEDIATELY.
Makes 4 individual pies.

Notes

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Source

Bon Appetit March 82