Dried bread
2 lb Ground pork
2 ts Salt
1 md Onion
1 c Water
2 Pie crusts – both bottoms
-and tops
(my mother’s recipe – eons old and only written down in the last 10 years)
Put dried bread (about 8-9 slices) in warm water and break into small
particles. Put ground pork into large pan, add salt and chopped up onion.
Add 1 3/4 c. of the reconstituted bread – squeeze as much water as you can
out of it before measuring. Add 1 cup water.
Cook over low temperature and simmer for 20 minutes. Stir continually or it
will stick. At end, cook without stirring and grease will come to the top.
Skim off the grease. Remove from the heat. Make pie crust.
Put meat mixture in crust and cover with top crust. Bake at 400 degrees for
10 minutes and then 350 degrees till light brown. Freeze. Heat 1 hour at
350 degrees to serve.
The crust will be outstanding as the grease still in the pork makes the
crust flaky. Warning: the pie is very rich – don’t overdue the size of the
piece at first.
The flavor of the pie will vary from year to year depending on the ground
pork. I have now found a butcher shop which grinds its own pork and find
that it is not as fatty as the pork ground in a regular supermarket.
Yields
1 Servings