Sunday, January 24, 2010

Savory Apple and Pork Pie

This is a recipe in the making so to speak. I had this idea and I am still working with it to see what I can come up with to make it better. Pork and apples go pretty good together of course. Apples and cheese go good together. And let'ace it, just about anything with cheese is good. I wanted to make a meal out of these components.

I made a pie crust that I saw on this show on Tina Nordstrom show that airs on Create TV. I browned some ground pork in a frying pan and added some leftover breakfast sausages. I then layered in Jonagold apples and topped with some swiss cheese. I liked the flavors. What it really needs is some sauce to pull it all together. I didnt want to do an egg type thing like a quiche. The obvious choice here I think is a bechamel poured in. But if any of you have any ideas of a lighter style sauce that would work well here I would love to know.

Pork and Apple Pie

pie crust (Tina Nordstrom: New Scandinavian Cooking, click here for recipe)
1/4 cup (50 g) softened butter
1 1/2 cups (4 dl) flour
1/2 cup (11/2 dl) milk
2 teaspoons baking powder
1 teaspoon salt

filling

2 Jonagold apples or other firm apple, peeled, cored and sliced 1/4 inch thick
1 1/2 pounds ground pork
6 breakfast sausage links, cooked and chopped
1 teaspoon Lawry's seasoned salt
pepper to taste
pinch of sage
2 cups grated Swiss cheese, Gouda or Gruyere

Brown ground pork in saute pan, along with sausage links. Drain any excess fat and season with sage, seasoned salt and pepper. Set aside to cool.

Mix pie crust dough and roll out to 1/4 inch thickness. Fold and place in a 10 inch spring form pan. Carefully push dough down the inside of the pan, covering all spaces. Do not trim the dough, whatever is hanging over the side, let it be. Once your pork mixture is cool spoon it into the bottom of your pie shell. Add layer of sliced apples. And sprinkle the cheese over top. Cover with aluminum foil. Bake in a 375F oven for about 45minutes. Remove foil and bake 15 minutes more. When top is a little golden remove from oven. With a sharp knife, remove the dough that is hanging down the side. Remove sides of the springform. Let sit at least ten minutes before attempting to move or cut. If you try to cut it too soon, it will fall over.

Bench Notes: Next time I make this, it will be with a becahmael poured over the pork before layering in the apples and cheese. Or with the eggs and half and half. Unless someone out there has a lighter idea.

9 comments:

kat said...

Hmmm, I'm trying to think what kind of sauce would work here & I'm stumped

Mary said...

Lori, why not try a thin veloute rather than the bechamel? Might work.

Shelly said...

I make a chicken dish with apples that has a creamy dijon sauce. It's one of my favorite things to make for skinny girlfriends...hehe. It's so wicked-good that it comes up in conversation long after the evening has passed.
I wonder if you swapped out the chicken breasts for pork filets...hmmmm.

grace said...

i do enjoy a savory pie now and again, particularly if the magnificent pork-apple combo is involved. as far as a sauce goes, i'd probably love some tomatillo salsa tossed in, but that creamy dijon suggestion sounds good too. :)

Ingrid said...

Sounds interesting! I be on the lookout for the final recipe.
~ingrid

The Blonde Duck said...

That is so cool you can just create things like that.

Katy ~ said...

You are so creative and courageous in the kitchen. Looks promising. check out a recipe for tourtiers. Maybe you could adapt a couple of those ideas; i like yours better because it has apples!!

Aubrey said...

I have made maple syrup pork chops many times and they are fabulous! If you use real maple syrup and maybe a shot of bourbon with some cinnamon it will be out of this world!

8oz Real Maple Syrup
1tsp cinnamon
2oz bourbon
salt and pepper to taste

If your aiming for something not as sweet a maple dijon would be great to.
8oz Real Maple Syrup
4tsp Dijon (one or more tsp of stronger flavor)
salt and pepper to taste

Lori said...

Aubrey-

Thanks for stopping by. That does sound like an amazing combination. Thank you.

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