2 c Shredded cooked pork
1/4 c Cider vinegar
1 pk (15-ounce) refrigerated
1 sm Onion; chopped
1 tb Olive oil
1 lg Tart apple; peeled and
2 tb Light brown sugar
1/2 ts Salt
3 tb Chopped fresh parsley;
1 c (4 ounces) shredded
-colby-monterey jack cheese
Combine shredded pork and cider vinegar; cover and chill 1 hour. Drain
well; pat dry with paper towels. Set aside.
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Saut? onion in hot oil in a large skillet until tender; remove from heat.
Stir in pork, apple, brown sugar, salt, and 2 tablespoons parsley; spoon
into pastry shell. Sprinkle with cheese. Top with remaining piecrust; trim
off excess pastry. Fold edges under, and crimp. Cut a crescent shape in
center of crust to allow steam to escape. Prick remaining crust with a
Bake at 450? for 15 minutes. Shield edges with strips of aluminum foil;
reduce heat to 350?, and bake 30 to 35 minutes or until crust is browned.
Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings.
Notes: Cider vinegar and tart apple give this pie a surprising piquant