Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 1 Servings
Total Time (median): 1 : 30 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- Dried bread
- 2 Pie crusts - both bottoms
- 1 c Water
- 2 lb Ground pork
- 1 md Onion
- 2 ts Salt
Preparation
(my mothers recipe - eons old and only written down in the last 10 years) Put dried bread (about 8-9 slices) in warm water and break into small particles. Put ground pork into large pan, add salt and chopped up onion. Add 1 3/4 c. of the reconstituted bread - squeeze as much water as you can out of it before measuring. Add 1 cup water. Cook over low temperature and simmer for 20 minutes. Stir continually or it will stick. At end, cook without stirring and grease will come to the top. Skim off the grease. Remove from the heat. Make pie crust. Put meat mixture in crust and cover with top crust. Bake at 400 degrees for 10 minutes and then 350 degrees till light brown. Freeze. Heat 1 hour at 350 degrees to serve. The crust will be outstanding as the grease still in the pork makes the crust flaky. Warning: the pie is very rich - dont overdue the size of the piece at first. The flavor of the pie will vary from year to year depending on the ground pork. I have now found a butcher shop which grinds its own pork and find that it is not as fatty as the pork ground in a regular supermarket. Posted to EAT-L Digest by Nancy Carriar on Dec 16, 1997
