Pork Pie

Once a year,  my husband makes the suggestion that I order a pork pie from Phyllis' Bakery in Putnam.  For the Pomfret locals,  you know where I mean.  For those of you who don't,  she makes the best pork pies! (cookies, cakes...the list goes on)   To me, pork pie reminds me of cool, crisp days; which is when I decided to make my own.   Well, today is 80 degrees, with light southern breezes, but I made it anyway. In the future, l may try 1/3 ground veal, to 2/3 ground pork. (and call it meat pie)   As usual, don't pay attention to the crumbly pie crust... different crust recipe,  same result.  Tastes good!    Serve with steamed asparagus, and don't forget the ketchup.  Enjoy!


Pie Insides:

2 lbs ground pork
1 medium onion, finely chopped
1 teaspoon salt
2 cups water
1 teaspoon cinnamon
1 teaspoon ground cloves (this ingredient makes the whole pie)
3 cups mashed potatoes



Pie Crust:

4 cups flour, plus extra for work surface
2 teaspoons salt
1  3/4 cups shortening
1 large egg
1 tablespoon vinegar
1/2 cup ice water
1 tablespoon milk

• Heat oven to 400 bake
• In a saucepan, combine pork, onion, salt and water, gently simmer, breaking meat up and stirring often until all liquid evaporates
• Stir in spices
• Add potatoes and mix until thoroughly combined, set aside
• Using a large bowl, combine flour and salt
• Cut in shortening into size of peas
• Add egg, vinegar and ice water
• Work mixture until soft and form into a dough ball
• Divide in half
• Roll out crust until thin, place on bottom of pie plate
• Add pork mixture evenly
• Make and cover pork mixture with top crust (I took thin pieces of crust and placed them on top of the mixture like a puzzle)
• Pinch edges together
• Prick with fork and brush top with milk
• Bake on middle rack for 30 minutes, or until crust begins to brown slightly (place a pan underneath the pie plate so that it will collect any spillage as the pie is baking)
• Cool on a rack before cutting

-Queenie Cuisine