[Sca-cooks] Old Marian's Pork and Apple Pie
english_marjan at hotmail.com
Wed Sep 8 20:24:04 PDT 2010
Mmm this does look good. Thanks Devra :)
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 8 Sep 2010 22:08:43 -0400
> From: devra at aol.com
> Subject: Re: [Sca-cooks] Old Marian's Pork and Apple Pie
> Pork and Apple Pie
> Old Marian (Marian of Edwinstowe)
> Pie crust for 9” double crust pie
> 2 Tablespoons butter
> 1 lb lean pork, diced
> 2 chopped onions
> 2 apples – cored & sliced
> Quarter to half teaspoon each: cinnamon, cloves
> Half to one teaspoon sage
> Pinch of ground black pepper
> Half teaspoon salt
> A good handful each of: raisins, currants, pine nuts or slivered almonds
> Quarter to half C water, if needed
> Additional crust for decorations, if desired
> Beaten egg (optional)
> 1. Preheat oven to 425*F and prebake the lower pie shell 5 – 10 minutes. Reduce heat to 350-375*F.
> 2. Melt butter in a large pot.
> 3. Add all other ingredients except water and egg.
> 4. Cook, stirring occasionally, until pork is cooked and apples and onions are tender. If necessary, add water as filling cooks, if it looks very dry. (I’ve never needed to.)
> 5. Taste and correct seasoning.
> 6. Place in pastry crust. Cover with top crust and crimp edges closed.
> 7. Cut a steam hole in the top crust. If desired, decorate with more pastry in shape of leaves, apples, pigs, whatever.
> 8. If desired, brush crust with beaten egg.
> 9. Bake pie until crust is done, about 25-35 minutes.
> I always use the larger amount of spices, but start with the smaller amount. You can also add 1 teaspoon of ground ginger, a pinch of ground cardamom, and/or a pinch of allspice.
> This doubles very nicely, and freezes well. It makes very nice little empanada/tartlets, but you will probably need twice as much crust to do that.
> Also excellent cold. You can make 8 slices, but probably 4 people will eat it all up.
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