The Henry Ford

Pork and Apple Pie

As served at the Eagle Tavern,

Greenfield Village

Serves 6

3 slices Bacon diced

4 pounds Pork 1 inch by 1 inch dice

To taste Kosher salt

To taste White pepper ground

1 cup Carrots, diced

1 cup Onions, diced

1 cup Celery, diced

2 tablespoon of Butter

6 tablespoons of Flour

1 teaspoon fresh Thyme chopped

¼ teaspoon ground Cinnamon

2 cups Apple cider

1 quart Pork or chicken stock

3 Apples peeled cored and cut into wedges

1 nine inch pie shell pre baked

Starting with a cool pan, add bacon and place over medium heat, cook until the bacon is crisp. Add the carrots, onion and celery; cook until the vegetables are tender and remove from pan and drain off oil.

Season the pork with salt and pepper and add the butter to pan, cook until the pork is brown, add in the flour and cook while stirring for about 2 minutes.

Add the cider, thyme, cinnamon, apples and broth, reduce heat to low, cover and simmer for about 30 minutes until the pork becomes tender and the broth has thickened. Season with salt and pepper.

Serve in a deep bowl with crumbled pie shell on top.

We use Michigan raised apples, cider, and locally raised natural pork in our pork pie and recommend anyone who cooks this recipe to do the same for best results.