Classic Pork And Apple Pie
|Frozen 9 inch deep dish pie crust||1|
|Bacon slices||3 , diced|
|Boneless pork shoulder||12 Ounce, cut into 3/4-inch cubes|
|Yellow onion||1 Large, coarsely chopped|
|Carrots||2 Medium, peeled, halved lengthwise, and sliced 1/4 inch thick|
|White turnips||2 Medium, peeled and cut into 1/2 inch cubes|
|Mcintosh apple||1 Large, peeled, cored, and cut into 1/2 inch cubes|
|All purpose flour||1 Tablespoon|
|Dried sage||1⁄2 Teaspoon, crumbled|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Apple cider||1 Cup (16 tbs)|
Thaw the pie crust at room temperature for about 30 minutes.
Meanwhile, cook the bacon in a 12-inch skillet over moderate heat until slightly crisp 4 minutes.
Using a slotted spoon, transfer to paper toweling to drain.
Remove all but 2 tablespoons of the drippings from the skillet, then add the pork, sprinkle with half of the salt, and brown on all sides 10 minutes.
Remove with a slotted spoon and set aside.
Preheat the oven to 350° F.
Add the onion, carrots, turnips, and apple to the skillet, and toss to coat with the drippings.
Stir in the flour, sage, rosemary, pepper, and the remaining salt.
Pour in the cider and bring to a boil over high heat, stirring constantly.
Return the pork and bacon to the skillet and remove from the heat.
Spoon the mixture into a 9-inch pie pan.
Remove the pie crust from its pan and ease it on top; flute the edge.
Make decorative slashes in the crust to let steam escape.
4 Bake the pie, uncovered, for hour 20 minutes.
Insert a small skewer through a steam vent in the crust and pierce a piece of the pork to see if it's tender.
If not, bake the pie 20 minutes longer, covering the crust with foil if it is overbrowning.