Filling:
1 pork tenderloin (about a pound)
4 slices thick bacon
1 large onion
3 medium Granny Smith apples
1/8 c maple syrup
1 tsp nutmeg
1/2 tsp cocoa powder
1/2 tsp allspice
salt
pepper
Crust:
2.5 c all purpose flour
1 c butter
handful of grated sharp and/or smoked cheddar cheese
1 tsp salt
1 tsp sugar
Make the crust ahead of time, as refrigerating it for an hour at least before rolling it out will improve the texture when cooked. Chop the cold butter into pieces, and pinch it into the flour, salt, and sugar, or use a food processor. When the texture is like corn meal, add the cheese, mix, then add a tablespoon of cold water and try to form a dough. If it's too dry, add another tablespoon of water. Continue until you have a dough ball, but don't add so much water that it becomes sticky. Divide into two parts, wrap in plastic, and refrigerate.
Chop the bacon into 1/2" pieces, and cook in a pot over medium heat until almost crispy. While it's cooking, chop the tenderloin into 1/2" pieces. Remove bacon, but leave fat in the pot. Add the tenderloin, salt and pepper, and turn up heat to high. Turn the pieces occasionally and brown the meat. While it's cooking, chop the onion and the peeled, cored apples into 1/2" pieces. When the meat is browned, remove it from the pot, and add the onion. This should deglaze the pan, but if not, add a little water. Turn down the heat to low to avoid burning the onion, and cook only until soft -- don't overcook! Return the meat to the pot. Add the apples, spices, maple syrup, salt and pepper, and mix thoroughly. Adjust seasonings to your liking.
Roll out the pie crust dough to cover your pie pan, then add the filling, pressing it firmly into place. Add 1/8 c water, then add the pie crust top. I've tried more fancy filling liquid (like white wine), but I think water is actually best here.
Bake at 350*F for about 45 minutes, and then check to see if the crust is golden, and the filling is bubbling. If so, it's done!
Ben, I looked for your email address and could not find it. So, in an effort to contact you I am "commenting" on your recipe. First off, thank you for your efforts to share your insights. There is one area, however, that I would like to entice you to alter your position. That is magnetism.
ReplyDeleteIn your demonstration you use a bar magnet and/or electrically induced magnetism with a sprinkle of iron filings in the proximity of the magnets. You proceed to reinforce that most of us have seen this demonstration and explain that the pattern of the filings in the magnetic field "trace" the field line(s) configuration.
In reality, this is not the field configuration at all. Bear in mind that each iron particle becomes a magnet and they link up one to another in opposite polar alignment.
The actual field configuration is one where the field emerges from either the top or bottom of the magnet and curves around and through the exact mid-point of the magnet. It is a phase shift of 180 degrees.
For a simple experiment to demonstrate this, set up your bar magnet so it aligns with the magnetic field of the earth (this is done to minimize the argument that the earth's magnetic field is influencing the experiment). Make certain there are no metallic objects in the proximity of experiment. Take a simple dime store compass and trace the field lines as they emerge from the magnet. As the needle of the compass follows the curves around the top or bottom of the magnet and then starts to parallel the bar magnet itself as you get farther away from the magnet you will observe that the needle starts to point inward towards the magnet and does not remain parallel as you have represented it. The compass will get to the point where the needle will suddenly align parallel to the magnet (just like the iron particles). If you observe the needle carefully, you will note that the needle dips one direction or another. If you traced the field lines in three dimensions you would see that field is curved.
Should you wish to converse, my email address is: gordonlynnbrown@gmail.com.
Regards,
Gordon