The best delicious Tangy Pork Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tangy Pork Pie recipe today!
Hello my friends, this Tangy Pork Pie recipe will not disappoint, I promise! Made with simple ingredients, our Tangy Pork Pie is amazingly delicious, and addictive, everyone will be asking for more Tangy Pork Pie.
What Makes This Tangy Pork Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tangy Pork Pie.
Ready to make this Tangy Pork Pie Recipe? Let’s do it!
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2 c Shredded cooked pork
1/4 c Cider vinegar
1 pk (15-ounce) refrigerated
-piecrusts
1 sm Onion; chopped
1 tb Olive oil
1 lg Tart apple; peeled and
-thinly sliced
2 tb Light brown sugar
1/2 ts Salt
3 tb Chopped fresh parsley;
-divided
1 c (4 ounces) shredded
-colby-monterey jack cheese
Combine shredded pork and cider vinegar; cover and chill 1 hour. Drain
well; pat dry with paper towels. Set aside.
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Saut? onion in hot oil in a large skillet until tender; remove from heat.
Stir in pork, apple, brown sugar, salt, and 2 tablespoons parsley; spoon
into pastry shell. Sprinkle with cheese. Top with remaining piecrust; trim
off excess pastry. Fold edges under, and crimp. Cut a crescent shape in
center of crust to allow steam to escape. Prick remaining crust with a
fork.
Bake at 450? for 15 minutes. Shield edges with strips of aluminum foil;
reduce heat to 350?, and bake 30 to 35 minutes or until crust is browned.
Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings.
Notes: Cider vinegar and tart apple give this pie a surprising piquant
flavor.
Yields
6 Servings
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