Ingredients: |
Ingredients: Approx. 2 lbs Dr. Pepper Pulled Pork (made without vegetables)
Bacon Apple Onion Chutney
1 lb package of sliced bacon, chopped or scissor cut to 1/2 or 1 in pieces
3 Granny Smith Apples, cored, chopped to 1/2 or 1/4 in pieces
3 Red Onions, fine chopped
30 fl oz. apple cider (I used Angry Orchard)
30 fl oz. apple cider vinegar
~1 cup of brown sugar
~1 tablespoon of celery salt
~2 tablespoons of ground cinnamon
~4 bay leaves
LARGE saucepan
Pie pastry
4 cups of all-purpose flour
12 tablespoons bacon fat and/or pork lard
~4 cups of Ice water (you just need "enough" to gather with a tablespoon)
Chilled mixing bowls and mixing utensils
~1 tablespoon of salt (depending on salt content of bacon fat or lard)
1 beaten egg for glazing
|
Directions: |
Directions:Bacon-Apple-Onion Chutney
1. Fry bacon in saucepan on medium high heat till browned and crispy
2. Remove from heat and spoon out all bacon fat except for about a tablespoon for use in pie pastry. Freeze or chill bacon fat to solidify
3. Add back to heat and add in vegetables, saute til translucent with a SMALL amount of caramelization
4. Add cider, vinegar, cinnamon and sugar.
5. Deglaze pan, bring to boil, then simmer for approximately 90 minutes to 2 hours to reduce. It is reduced if, when pulling your spatula through the sauce, it leaves a small clean trail behind it with the juice only slowly flowing back in.
6. Remove from heat and pour into a heat-safe blender. Just a few quick pulses to mix it all together and mush the apples.
7. Remove to tupperware and let cool overnight in fridge.
Pie Pastry
1. Prechill all bowls, ingredients and utensils in refrigerator.
2. Sift flour into large mixing bowl
3. Toss in tablespoons of fat (bacon grease and/or lard), chopping it into the flour with a fork or pastry cutter until the largest chunks in the flour are pea-sized.
4. Fold in the ice water one tablespoon at a time until the flour JUST begins to hold together, anywhere between 4 and 8 tablespoons depending on humidity.
5. Only when you're sure the dough is getting close to tacky enough do you start trying to form it with your hands. Split the dough in half, pack it into balls, and wrap the balls in plastic wrap. Place into refrigerator overnight.
Pie
1. Preheat oven to 400 F
2. Remove dough from fridge and let warm to room temp for about 15 minutes.
3. Roll out one dough ball til its diameter is about an inch or two bigger than your pie pan.
4. Place crust in pan
5. Mix pork and chutney in separate container at approximate 1:1 ratio, enough to fill pie crust. Add salt to taste.
6. Fill pie crust with filling.
7. Roll out second dough ball til its diameter is about the diameter of your pie pan.
8. Top your pie with your pie crust, and top your pie with your pie crust.
9. Dampen the inside of the crust edges with some water, then pinch together lower crust and upper crust with two fingers underneath the bottom crust and one finger on top of crust (look this up on Google if you don't know how to do it, it's difficult to describe in just words).
9. Glaze top of pie with your beaten egg, and make sure to poke at least one hole in the center of the pie to release steam while it cooks, but you can be as artistic with your holes as you desire.
10. Place pie in oven, and cook for 30 minutes.
11. Reglaze top of pie with egg wash, then continue to cook until pie is golden brown, approx 45-60 more minutes. |
This recipe for Pulled Pork and Bacon-Apple-Onion Chutney Pie is from