Hearty Pork Pie

SUBMITTED BY: Sue Bacon

"My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!--Sue Bacon, Glencoe, Minnesota"

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PREP TIME	45 Min
COOK TIME	25 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup sour cream
1 egg, lightly beaten
FILLING:
4 bacon strips, diced
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
3 small onions, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
3/4 cup water
1 teaspoon beef bouillon granules
3 tablespoons minced fresh parsley
1 tablespoon whipping cream

DIRECTIONS

In a bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours.
Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions and garlic; cook and stir until tender. Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender.
Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream. Bake at 400 degrees F for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting.