Number of servings :
Cooking time: 40 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 recipe Double-Crust Pie Pastry
1 lb (500 g) lean ground pork
1 medium-sized yellow onion, chopped
1 stalk celery, chopped
½ cup (125 mL) fine dry bread crumbs
½ cup (125 mL) chicken broth
½ tsp (2 mL) salt
½ tsp (2 mL) ground sage
1/8 tsp ( ½ mL) ground red pepper (cayenne)
2 pie crusts
2 medium-sized tart apples, peeled and thinly sliced
2 tbsp (30 mL) sugar
¼ tsp (1 mL) ground allspice
Low-fat (1%) milk
- Preheat oven to 400°F (200°C). In a 10-inch (25 cm) skillet, cook the ground pork, onion and celery until the meat is no longer pink. Drain off fat. Stir in the bread crumbs, chicken broth, salt, sage and red pepper. Line a 9-inch (22.5 cm) pie plate with one of the pie crusts and trim even with the rim.
- Spoon the meat mixture into the pie plate. In a medium sized bowl, combine the apples, sugar and allspice. Spoon over the meat mixture. Place the remaining pie crust over the apple mixture. Trim the crust to ½ inch (1 cm) beyond the edge of the plate.
- Fold under bottom crust and crimp edge. Cut slits in top crust. Brush with a little milk. Bake for 35 to 40 minutes or until golden. Let stand for 10 minutes before serving.
Imported on 2011-01-20 20:26:46 — Original ID:2969