CHRISTMAS PORK PIE

Christmas Pork Pie image

When my mother was growing up, her mom made mince pies that contained meat. I created this recipe with my grandmother in mind. This pie is a main dish not a dessert, and I served it for the first time at my mother's 1999 Christmas party to rave reviews. -Candice Salazar Los Alamos, New Mexico

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

Previous Next

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

Steps:

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., 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., 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.

Nutrition Facts : Calories 665 calories, Fat 33g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 795mg sodium, Carbohydrate 69g carbohydrate (27g sugars, Fiber 3g fiber), Protein 25g protein.