Cheshire Ham Pie

Cheshire Ham Pie

                                             

Today I was cleaning my bookcase when I knocked a folder on the floor.

When I retrieved the folder to put back on the shelf I noticed it was a folder of recipes from years past.

Instead of placing the folder back on the shelf I sat down and started reading the recipes inside of it.

I found this recipe that I was always a treat when I made it for my family.

Cheshire Ham Pie

·      1 lb. pork tenderloin (Two pork chops)

·      2 Tbsp. butter

·      ¼ tsp.salt

·      ¼ tsp. nutmeg

·      1 tsp. pepper

·      2 large Granny Smith apples

·      2 large MacIntosh apples

·      2 Tbsp. sugar

·      ½ cup Rhine wine

·      Pastry, homemade or store bought

Bisquick Baking Mixture

1/2 cup Original Bisquick® mix

1/2 cup wine

2 eggs

Directions

Preheat the oven to 350°.

1      Slice the tenderloin into round slices that are ¼ inch thick. Season with salt, nutmeg and pepper.       Sear the slices in a frying pan with butter and set aside.

2   Peel, core and quarter the apples. Cut the quarters into slices that are ¼ inch thick.

3   alternating layers of pork, apples and sugar. When the pie is filled, lay the butter over the filling. Pour in wine

4   wet the bottom lip of the dough and place the top piece over the filling. Trim the dough so it is flush with the edge of the pie pan. Flute the edge or press with a fork to seal. With a knife, cut 4 slits on the top of the pie.

5        Place a rimmed baking sheet on the middle rack of the oven. Place the pie in the middle of the sheet. Bake at 350° for 35-45 minutes.

This a wonderful old fashioned dinner that I am sure will give you that filled and happy feeling that you use to have in past days.