Fall really caught up to us all of sudden. We are just getting back from a walk in the brisk fall air -- even though two days ago I was in shorts in the yard. Anyway, with autumn upon us, my mind is racing toward the holidays and lots of warm recipes for sharing.
Pot pies were never on our regular dinner rotation when I was growing up. Probably because my mom did not want to put in the effort knowing that at least two out of three kids would complain about the vegetables, mushy crust at the bottom, or anything they could come up with, really. I definitely cannot blame her. After all, as one of the two picky eaters, I didn't really want to go through the whole whining and punishing charade at the table either. But now, I use onions, squash, mushrooms and so many other things that would have required a stern talk to convince me to swallow in my younger years. So pot pies are just making their way onto my recipe repertoire now -- and for starters I am only putting things in them that my 7-year-old self would approve of -- I don't want to get carried away here. First up, apple pulled pork pot pies, an original recipe.
I am still floating on my creative cloud with this one I am too afraid to search for others' renditions -- so don't tell me if this only a new to me kind of recipe. I started looking into apple dumplings when I came up with the idea to combine sweet fall recipe with a classic dinner entrée.
Here's what you'll need...
~2 lb pork roast
2 cups applesauce
1 tbsp Penzey's Bavarian Seasoning
OR
1/2 tsp mustard powder
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
2 pie crusts
2 Granny Smith apples
1 box Panni Bavarian Dumpling Mix
2 eggs
Let's get started...
1. Blend your seasoning mix well into the applesauce.
2. With clean cooking shears, make a few cuts into the pork roast to help it cook more quickly and be filled with moist flavor.
3. Pour the applesauce mixture over the pork and cook in a crockpot on high (about 4 hours) or in the oven (about 1.25 hours) until the meat has reached a safe temperature of 160 degrees.
4. While the meat cooks, prepare your pie crusts and other filling ingredients. Preheat the oven to 375 degrees. Roll out the pie crusts on a cutting surface. Trace your individual baking dishes with a knife to create eight circles (the top and bottom crusts). Set aside.
5. Prepare the dumpling mix as directed, while bringing a pot of salted water to a boil. Roll and cook the dumplings as directed. Drain and set aside to cool.
Pot pies were never on our regular dinner rotation when I was growing up. Probably because my mom did not want to put in the effort knowing that at least two out of three kids would complain about the vegetables, mushy crust at the bottom, or anything they could come up with, really. I definitely cannot blame her. After all, as one of the two picky eaters, I didn't really want to go through the whole whining and punishing charade at the table either. But now, I use onions, squash, mushrooms and so many other things that would have required a stern talk to convince me to swallow in my younger years. So pot pies are just making their way onto my recipe repertoire now -- and for starters I am only putting things in them that my 7-year-old self would approve of -- I don't want to get carried away here. First up, apple pulled pork pot pies, an original recipe.
I am still floating on my creative cloud with this one I am too afraid to search for others' renditions -- so don't tell me if this only a new to me kind of recipe. I started looking into apple dumplings when I came up with the idea to combine sweet fall recipe with a classic dinner entrée.
Here's what you'll need...
~2 lb pork roast
2 cups applesauce
1 tbsp Penzey's Bavarian Seasoning
OR
1/2 tsp mustard powder
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
2 pie crusts
2 Granny Smith apples
1 box Panni Bavarian Dumpling Mix
2 eggs
Let's get started...
1. Blend your seasoning mix well into the applesauce.
2. With clean cooking shears, make a few cuts into the pork roast to help it cook more quickly and be filled with moist flavor.
3. Pour the applesauce mixture over the pork and cook in a crockpot on high (about 4 hours) or in the oven (about 1.25 hours) until the meat has reached a safe temperature of 160 degrees.
4. While the meat cooks, prepare your pie crusts and other filling ingredients. Preheat the oven to 375 degrees. Roll out the pie crusts on a cutting surface. Trace your individual baking dishes with a knife to create eight circles (the top and bottom crusts). Set aside.
5. Prepare the dumpling mix as directed, while bringing a pot of salted water to a boil. Roll and cook the dumplings as directed. Drain and set aside to cool.
6. Line the backing dishes with your bottom crusts and lightly wash with egg.
7. Set all backing dishes on a cookie sheet or pizza pan. Bake for 7 to 10 minutes or until the crusts begin to brown.
8. Remove the pork from its cooking pan to cool for 10 to 15 minutes. Preserve extra juice for gravy.
9. Peel and grate your apples.
10. Cut dumplings into bite size chunks.
12. With a fork and knife, or carefully with clean hands, pull pork apart into a mixing bowl.
7. Set all backing dishes on a cookie sheet or pizza pan. Bake for 7 to 10 minutes or until the crusts begin to brown.
8. Remove the pork from its cooking pan to cool for 10 to 15 minutes. Preserve extra juice for gravy.
9. Peel and grate your apples.
10. Cut dumplings into bite size chunks.
12. With a fork and knife, or carefully with clean hands, pull pork apart into a mixing bowl.
13. Combine apple and dumplings with pulled pork pieces.
14. Fill each baking dish with a healthy serving of filling to create your pot pie hump. Add a ladle-full of preserve gravy to each pot pie.
15. Make 4 slices into the center of the top crusts and place over each pie. Brush tops with egg wash.
16. Bake at 375 degrees for about 45 minutes or until crusts are golden.
15. Make 4 slices into the center of the top crusts and place over each pie. Brush tops with egg wash.
16. Bake at 375 degrees for about 45 minutes or until crusts are golden.
17. Reheat gravy and serve pies with a vegetable side. Shown with steamed carrots and walnuts with brown sugar and cinnamon.
These pies are sweet with gooey potato-y bites -- delicious -- without any mushy bottom crusts. My 7-year-old self would be in elbow deep and my 24-year-old self had to restrain the desire.
I am thinking this recipe will be adaptable for Thanksgiving leftovers -- perhaps apple cranberry turkey pot pies. Stay tuned.
These pies are sweet with gooey potato-y bites -- delicious -- without any mushy bottom crusts. My 7-year-old self would be in elbow deep and my 24-year-old self had to restrain the desire.
I am thinking this recipe will be adaptable for Thanksgiving leftovers -- perhaps apple cranberry turkey pot pies. Stay tuned.
