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Pork and 'Tater Pie

This savory pie created by Loretta Secret is a 1953 4th Annual Pillsbury Grand National Bake-Off winner for the senior division. This economical and satisfying dish needed only a couple of updates to make it 2017 friendly. I first substituted a sage breakfast sausage for the ground pork. I originally did so because it was cheaper; one bite of the finished product convinced me it was a good idea. Memories of sausage making with my grandma inspired me to add a heaping tablespoon of rubbed sage. My last revision of the original recipe is the substitution of apple cider for the water. Cider added a very subtle sweetness to the meat and enhanced the other flavors. I served fresh from the garden green beans and sliced tomatoes alongside the pie for rave reviews.

If you keep pie pastry in your freezer then this is a quick to assemble, pop in the oven, Tuesday night meal. If you are not in the habit of keeping pie pastry on hand then I suggest that you make a double batch of pastry next time you bake a pie. Divide the pastry into quarters and pat 2 of the quarters into thick disks. Wrap each disk tightly in plastic wrap and seal in a zip lock bag before placing in freezer. Each disk is just right for one crust. This is a great time saver that makes last minute pies quick and easy to assemble. The pastry will need to be unwrapped and set out at room temperature for about 45 minutes before it can be rolled out. This gives you just enough time to make the filling and preheat the oven.

Pork Tater Pie

Pastry for a 2 - crust pie

1 pound sage breakfast sausage

1 cup diced sweet onion

1 teaspoon salt

1 tablespoon rubbed sage

½ cup apple cider

2 cups cooked potatoes, diced


Preheat oven to 400°. Line a 9 inch deep dish pie pan with prepared pastry and set in the refrigerator to chill.

Roll out the second disk for the top crust. Fold very gently into quarters, place on a piece of waxed paper and set in the refrigerator to chill.

Potatoes may be cooked either by boiling peeled potatoes until barely tender (but not yet ready to eat) or by microwaving them in their jackets. If boiling potatoes then cook 15 minutes and then drain them and set aside until they are cool enough to dice. Potatoes may also be cooked in the microwave for 3 to 4 minutes or until just barely tender. Peel and dice the potatoes after they have cooled. Set aside.

As potatoes are cooking brown sausage in large skillet over medium low heat just until barely pink. Add onion and cook until soft and translucent, 5 -7 minutes.

Stir in rubbed sage and let heat 1 minute to bring out the herbs full flavor. Deglaze the skillet by adding apple cider, bring it to a gentle boil and stir up any browned bits from the bottom of the pan. Gently mix in potatoes.

Pour filling into prepared crust. Unfold top pastry and pat out the crease lines before placing over filling and crimping edges.

Bake in preheated oven for 45-55 minutes. Check for browning after 30 minutes. Cover the pie with foil if it begins to brown too quickly.

Let pie set 10 minutes before serving.

It must have been yummy.

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