Recipe - Tangy Pork Pie

2 cup Shredded cooked pork
One fourth cup Cider vinegar
1 pack (15ounce) refrigerated
piecrusts
1 small Onion; chopped
1 tablespoon Olive oil
1 lg Tart apple; peeled and
thinly cut or sliced up
2 tablespoon Light brown sugar
One half teaspoon Salt
3 tablespoon Chopped fresh parsley;
divided
1 cup (4 ounces) shredded
colbymonterey 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 9inch pieplate according to package directions.

Sauté 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.

Recipe by: Southern Living 1997

Posted to MCRecipe Digest V1 #1051 by Suzy Wert SuzyWert@aol.com on Jan
25, 1998