This recipe is taken from the book Make-Ahead Meals: 100+ Recipes for Home-Cooked Meals You Can Serve at a Moment’s Notice by Victoria Shearer.
Make-Ahead Pork Apple Pie Recipe:
2 T olive oil, divided
2 lbs pork tenderloin, cut into ¾ inch pieces
1 large onion, sliced, then quartered
6 oz Portobello mushrooms (2), black pith removed, halved, and sliced ¼ inch thick
3 Granny Smith apples, peeled, cored, and thinly sliced
1 T fresh lemon juice
1 ½ t dried sage
1 ½ t salt
¼ t crushed red pepper flakes
1 T Dijon mustard
1 ¼ c apple juice
2 T butter
¼ c flour
Dash ground cinnamon
1 T sugar
2 T snipped fresh flat-leaf parsley
1 rolled Pillsbury Pie Crust for 9-inch pie
1 egg beaten with 1 t water
Place 2 T olive oil in a large nonstick skillet over medium heat. Add pork and sauté’, stirring constantly, until meat is browned on all sides. Transfer pork to large bowl with slotted spoon and set aside.
Wipe out skillet with paper towel. Add 1 T olive oil. Add onions and mushrooms to hot skillet and sauté until vegetables are soft and released liquid has evaporated, about 2 minutes. Add apples and sauté 1 minute more. Add vegetables and apples to pork and mix well.
Microwave apple juice on high for 1 minute. Melt butter in a small saucepan over medium heat. Whisk in flour, forming a roux. Slowly whisk in warm apple juice and cinnamon until mixture is smooth and thickened slightly. Stir apple juice sauce into pork mixture until ingredients are well coated.
Coat a 10 inch deep pie dish with cooking spray. Transfer pork mixture to pie plate. Sprinkle with sugar, then parsley. Cover with plastic wrap, then with aluminum foil and refrigerate for up to 24 hours or freeze until needed.
To serve: Bring pie to room temperature. Preheat oven to 350* F. Allow pie crust to reach room temperature, then unroll it on a large sheet of parchment paper. Roll crust with a rolling pin until it is large enough to cover the plate with a 1 inch overhang. Lift edges of parchment paper and invert crust onto pie. Crimp edges of crust and cut a 1 inch slit in the center of the crust. Brush crust and crimped edges with egg wash. Bake for 45 minutes or until crust is golden brown and pie is bubbling.
I should say that I made a few adjustments to this recipe. I didn’t have a 10 inch deep pie pan, so I just used an 8×8 glass dish. I also didn’t need to roll the crust at all to have it fit over the mixture. I also never found where I was supposed to use the lemon juice, so I didn’t. Anyway, it turned out great! Here’s where this recipe came from:
Tune in tomorrow for the full review of Make-Ahead Meals.
Disclosure – A product was provided to me free of charge by the manufacturer or representing PR agency for the writing of this review; however, opinions expressed are my own and are NOT influenced by monetary compensation
Ashley has a background in teaching Kindergarten and working with children K through 8th grade. She is now a SAHM and a very active member of our local MOMS Club chapter. She writes her own blog at Momicles.