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Pork and Apple Pie

For those of you who want to serve a delicious dish that both will enjoy, I present the following:

Pork and Apple Pie

This recipe was given to me by my boyfriend’s mother. He grew up eating this and loved it, so I make it whenever we’re craving some comfort food. It can take a while to cook, so throw it in the oven and go cuddle. We usually eat it for dinner, and have been known to eat it for breakfast the next day as well. Don’t think “fruit pie” think “pot pie”- except, delicious. For those watching their weight, I use Splenda and usually scoop out the insides, which is just as delicious.

PORK & APPLE PIE
(serves 4 generously)

Preheat oven to 350
Pie:
10″ deep dish pie pan
4 Granny Smith apples peeled & cut in cubes
2 lb pork loin in 1″ cubes (fat trimmed off) – I usually do a bit less than 2lb, I get whatever is available
1/2 teaspoon dried thyme
1 Tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon butter for dotting
1 egg beaten for glazing
1 store bought uncooked double pie crust or make your own (I’ve made my own, but I love Whole Foods’ pie crusts- they have a variety, whole wheat, regular, etc. that are all delicious)

Combine dried ingredients.  Place 1/2 pastry crust on bottom of pan.  Layer half pork, half apples, sprinkle half seasoning mix.  Repeat.  Dot with butter (I always forget this part!).  Cover with  top crust, poke with fork.  Spread beaten egg on top.  Bake 90 to 120 minutes depending on your oven.  Poke to see if apples and meat are cooked.  If crust edges start to brown too much, cover edges with foil.

Sauce:
8 oz sour cream (I use low fat)
3-4 Tablespoons horseradish (to taste)
Mix

Remove from oven – serve warm with horseradish sauce.

We never use the horseradish sauce, but if you’re a huge horseradish aficionado you may enjoy it. Also, I have used Splenda to make this and it was equally delicious.

Let me know if you make this! Enjoy!!!

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