Name: Pork and Apple Pie with Biscuit Crust
Yield: Makes 6 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 3 tablespoons vegetable shortening; ¾ cup milk; 1 large egg, beaten; Freshly ground black pepper to taste; 1 teaspoon salt; Tabasco sauce to taste; 2 tablespoons Worcestershire sauce; 2 tablespoons tomato paste; 2 tablespoons yellow cornmeal; 2 cups beef broth; 2 tart apples, peeled, cored, and sliced; 2 pounds lean cooked pork, cut into small cubes; 1 garlic clove, minced; 1 medium green bell pepper, cored, seeded, and chopped; 1 celery rib, chopped; 1 large onion, chopped; 3 slices bacon

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

The South’s love of crusted savory pies can most likely be traced back to the dramatic “raised” pies baked by the first English settlers all along the East Coast. Prepared with suet crusts, short pastry, puff pastry, and various batters, those hefty meat and fish pies must have been a sight to behold. Today the only vestiges of the tradition in this country are chicken and beef potpies, lobster and clam pies, and the Southern meat, fowl, and game pies prepared with the same distinctive bisc

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of