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| Apple Pork Brunch Pie from the Kitchens of Gracehill-- Kathy's Note: What is nice about this recipe is you can make as little or as much as you would like. Plus it freezes well. You can make an 8" pie (serves 6 easily) or 9 to 10" pie (serves 8 to 10 easily) or little individual oval Pyrex ramekins. Once made they can be baked or frozen and baked later. For speed on a busy morning you can mix dry ingredients ahead of time. Crust: 1 pound lard 6 cups flour very cold water 1 beaten egg yolk 2 teaspoons of salt Cut lard, flour and salt into each other using a pastry blender or food processor. Then divide up in 2 or 3 containers and place in the refrigerator. This will keep for months and will make 2 to 3 pies. When ready to make one take out one container and pour into a cold bowl and stir in with a fork enough cold water to form a ball and leave the sides of the bowl. Divide into 2 pieces, roll out on a floured surface and place in the bottom of the pastry dish. Fill with filling below, and then roll out rest of pie dough and top. Fold and roll the top edge under the lower edge, pressing on the rim to seal. Flute edges. Brush the top with beaten egg yolk. Cut a few slits. I take the left over rolled out dough and cut hearts out of it for "romance package guests" or cookie cutters of leaves for others. Place cut outs on top of the top crust. The crust with the egg yolk brushed on becomes a deep golden brown while the cut outs will remain lighter letting them stand out better. Bake for 30 minutes at 425 then reduce temperature to 350 and bake another 30 minutes. Filling: 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup of flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 granny smith apples peeled and sliced thin 1 16oz package of bulk pork sausage for an 8" pie or 2 packages for a 9 to 10" pie 1/2 cup chopped onion Mix dry ingredients for filling. This is plenty for a 9 to 10" pie. I usually double this and store in a plastic bag and it will make 3- 8” pies easily. When I make an 8 " pie or individual little ramekins I use just what I need to heavily coat the apples. Use 3 apples for a 9 to 10" pie, 2 for an 8" pie and half an apple for each individual pie. Brown sausage and onion together. Drain well placing the browned sausage in a sieve and pressing on it with paper towels and a spoon. Layer the sausage mixture on top of the bottom of the pie dough. Place the coated apples on top of the sausage in a pinwheel fashion, and then place the top piecrust on top and flute. See above. | ||||||||||
| (Updated: 26 Aug 2006) | ||||||||||
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