We had big dreams of winning the Bovina Farm Day apple pie context with a game changing savory pork and apple savory pie. There were doubts from previous contestants that that would fly but the judge committee agreed "they'd had previous submission with additional unusual ingredients like berries, so why not." The recipe was an adaptation of one we pulled from NPR.
1. Pick 3.5 lbs of apples (identify them if possible.) pick sage from kitchen garden. Ground pork we bought from Burnett Mountain Farms.
2. The pie dough is traditional with the addition of chopped sage and 3 oz of local cheddar. This is the first time we made the pie using my aunts idea of freezing all ingredients (except the water) before mixing it in the kitchen aid it was a brilliant suggestion.
3. Heat 2 pounds of pork with onions and herbs of your choosing everything comes from our kitchen garden so its like sage, Ros mary, time, tarragon. We didn't add sugar though the recipe called for it we wanted it as savory as possible. Add handfuls of breadcrumbs and then pulse in a cuisine art like 5-6 times until the mix is almost the consistency of soil.
4. Cook apples without any oil in cast iron pan for about 10 minutes until they soften.
5. Layer pie in pie dish, dough then a hearty layer of the pork mixture, then a hearty layer of apples, then cover with next layer of dough.
6.Bake for 15 at 450, then shift to 375 for the last half hour. Remove from oven and rest it for 10.
OK. So while we had dreamed of entering another version of this pie to the Bovina Farm Day contest, its super super rainy today so we just couldn't make it to the event. We feel super guilty, but I will say the prototype made a fantastic dinner with the last of the greens from the garden.