![\"20131014-pork-onion-apple-pie-2\"](\"https:\/\/sites.williams.edu\/lifeofpie13\/files\/2014\/01\/20131014-pork-onion-apple-pie-2-1024x768.jpg\")
<\/a>So I totally just made this one up, based on reading and thinking about the medieval predilection for mixing sweet and savory. I thought of how much I love homemade applesauce with my pork chops, and decided that would be a brilliant pie\u2014with the addition of onions, because I’ve always thought onions and apples went well together.<\/p>\nI checked out some very British recipes for pork pies because I wanted (again, in the medieval vein) where to cook the pork IN the pie not BEFOREHAND. The answer for that turned out to be lower temps (like 250\u00b0 or 275\u00b0) for longer times (2-3 hours). Tin foil to prevent over browning of the crust. Also, a full egg (yolk and white) glaze gave the lid the characteristic golden, glossy look. Rosemary, sage, pepper and salt for spicing. I should check what else I used.<\/p>\n
Basically, this pie was absolute heaven\u2014so much so that I was unwilling to share it with anyone! Best lunches ever.<\/p>\n
One change for next time: try it with a lard crust instead of the basic flaky, butter-and-shortening crust. I mean really, this is what a lard crust was born to surround.<\/p>\n","protected":false},"excerpt":{"rendered":"
…a.k.a. pork chops and applesauce in a double coffin. So I totally just made this one up, based on reading… Continue reading »<\/a><\/p>\n","protected":false},"author":79,"featured_media":138,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59122,59118],"tags":[41937,59140,59120,59149],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-double-crust-pie","category-savory-pies","tag-apple","tag-basic-flaky-pastry","tag-onion","tag-pork"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":3,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":295,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/136\/revisions\/295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media\/138"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"20131014-pork-onion-apple-pie-1\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2014\/01\/20131014-pork-onion-apple-pie-1.jpg\")
<\/a> ![\"20131014-pork-onion-apple-pie-2\"](\"http:\/\/sites.williams.edu\/lifeofpie13\/files\/2014\/01\/20131014-pork-onion-apple-pie-2.jpg\")
<\/a>So I totally just made this one up, based on reading and thinking about the medieval predilection for mixing sweet and savory. I thought of how much I love homemade applesauce with my pork chops, and decided that would be a brilliant pie\u2014with the addition of onions, because I’ve always thought onions and apples went well together.<\/p>\n