Pork And Apple Pie

• 2 pounds lean boneless pork, cubed
• Salt and pepper to taste
• 1 tablespoon all-purpose flour, browned
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 medium-size cooking apples, peeled, cored and thinly sliced
• 1 tablespoon plus 2 teaspoons firmly packed brown sugar
• 1/4 teaspoon ground mace
• 1/8 teaspoon ground cloves
• 1 tablespoon butter or margarine
• 1 egg white

1. Place pork and water to cover in a large skillet; cook 30 minutes over medium heat. Remove from heat; refrigerate 30 minutes or until fat congeals and rises to surface.
2. Remove 2 table spoons fat from water, and place in a small saucepan . Drain pork, and transfer to a lightly greased 9- inch pie plate. Season to taste with salt and pepper. Set aside.
3. Add flour , 1/2 teaspoon salt, and 1/4 teaspoon pepper to saucepan; cook over medium heat, stirring constantly. Remove from heat, and set aside.
4. Layer apples over pork in pie plate . Sprinkle with sugar, mace, and cloves; dot with butter. Pour gravy over top.
5. Roll pastry to 1/8-inch thickness on a lightly floured surface; place over pork mixture in pie plate. Trim edges; seal and flute. Cut slits in top of crust to allow steam to escape. Brush crust with egg white. Bake at 375u0b0 for 45 minutes or until golden brown.

pork, salt, flour, salt, pepper, cooking apples, brown sugar, ground mace, ground cloves, butter, egg

Taken from www.myrecipes.com/recipe/pork-apple-pie (may not work)