Pie Week: Holiday Meat Pie - WCAX.COM Local Vermont News, Weather and Sports-

Pie Week: Holiday Meat Pie

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Chef Courtney Contos joins us with a holiday meat pie recipe for our first installment in Pie Week!

Holiday Meat Pie

1 1/2 pounds finely ground pork

1/2 cup diced celery

1 cup diced onion

1/2 cup diced apples

1 1/2 teaspoons molasses

2 cloves garlic, minced

1/4 teaspoon nutmeg

1/2 teaspoon allspice (or more to taste)

2 large potatoes, cooked and riced

5 ounces cooked diced bacon

1-2 teaspoons cider vinegar

1/3 cup minced parsley

2 teaspoons fresh thyme

One large round pie dough

1 tablespoon heavy cream

Sauté pork until a touch brown then add celery, onion, apples, garlic, and spices; cook for 15-20 minutes. Remove from heat and transfer to a bowl, add potatoes, bacon, vinegar, parsley, thyme. Mix well but not to much.

Pre-heat oven to 400 degrees.

Roll pie dough and place onto a parchment lined baking sheet. Add filling to the dough leaving a two inch border. Fold up the sides and pleat. Brush edges with heavy cream and place in oven. Bake 30 minutes then reduce oven to 375 for 10-15 minutes.

Pie or Tart Dough

Makes: One double crust pie (9") or two tarts

2 cups All purpose flour

1-2 tablespoons Sugar

Pinch Salt

1½ sticks (6 oz) Unsalted butter, chilled

¼ cup cream cheese, chilled

¼ - 1/3 cup Ice water

1. Prepare ingredients:

-Put flour, sugar and salt in the bowl of a food processor fitted with a metal blade.

-Cut butter and cream cheese into small pieces and add to processor.

2. Mix:

-Pulse mixture until crumbly and butter is in small pieces throughout the flour.

-Working quickly, start processor and add cold water until the mixture just forms a ball.

3. Chill:

-Turn out dough onto a work surface and flatten into a disk.

-Wrap in plastic wrap and refrigerate for at least 2 hours.


-This dough may be frozen up to 6 months.

-Thaw in refrigerator 24 hours before use.

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