Christmas Pork Pie

• 2 cups beef broth
• 3/4 cup chopped onion
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1/2 cup whole-berry cranberry sauce
• 1/2 cup undrained crushed pineapple
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 3 cups cubed cooked pork
• 1/2 cup chopped pecans
• 1/2 teaspoon salt
• Pastry for double-crust pie (9 inches)
• Milk and sugar

1. In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt.
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges.
3. Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400u0b0 for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers.

beef broth, onion, apricots, raisins, wholeberry, pineapple, curry powder, ground cinnamon, cornstarch, water, pork, pecans, salt, pastry, milk

Taken from www.tasteofhome.com/recipes/christmas-pork-pie/ (may not work)