Christmas Pork Pie

Name: Christmas Pork Pie
Ingredients: 2 cups beef broth; 3/4 cup chopped onion; 1/2 cup chopped dried apricots; 1/2 cup raisins; 1/2 cup whole-berry cranberry sauce; 1/2 cup undrained crushed pineapple; 1/2 teaspoon curry powder; 1/4 teaspoon ground cinnamon; 1 tablespoon cornstarch; 1 tablespoon water; 3 cups cubed cooked pork; 1/2 cup chopped pecans; 1/2 teaspoon salt; Pastry for double-crust pie (9 inches); Milk and sugar

15 ingredients

3 steps

Ingredients

2 cups beef broth
3/4 cup chopped onion
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup whole-berry cranberry sauce
1/2 cup undrained crushed pineapple
1/2 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
3 cups cubed cooked pork
1/2 cup chopped pecans
1/2 teaspoon salt
Pastry for double-crust pie (9 inches)
Milk and sugar

Directions

1

In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt.
2

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges.
3

Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400° for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers.