Pork And Apple Pie

• 1 frozen 9-inch deep dish pie crust, thawed
• 3 slices bacon, diced
• 12 oz. boneless pork shoulder, cut into 3/4-inch cubes
• 1/4 tsp. salt
• 1 large onion, coarsely chopped
• 2 medium carrots, peeled, halved lengthwise and sliced 1/4-inch thick
• 2 medium turnips, peeled and diced into 1/2-inch cubes
• 1 large tart apple, peeled and cut into 1/2-inch cubes
• 1 Tbsp. flour
• 1/2 tsp. each: dried sage and rosemary, crumbled
• 1/4 tsp. pepper
• 1 c. apple cider

1. Cook bacon in a 12-inch skillet until slightly crisp; transfer to paper towel.
2. Reserve 2 tablespoons of the drippings, then add the pork.
3. Brown on all sides (10 minutes), remove and set aside. Preheat oven to 350u0b0.
4. Bring to a boil, stirring constantly. Remove from heat.
5. Add pork and bacon.
6. Spoon mixture into 9-inch pan.
7. Top with pie crust.
8. Make slits for steam to escape.
9. Bake 1 hour and 20 minutes.
10. Lightly cover crust with foil if crust becomes too brown.

dish pie crust, bacon, pork shoulder, salt, onion, carrots, apple, flour, sage, pepper, apple cider

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312338 (may not work)