Have I mentioned recently that The Whole Hog Cookbook is one of my absolute favorites in my collection? And to think it was released less than a year ago, but still had ample time to fill my heart with even more love for pork. Although I used my own pie crust recipe (it’s my favorite), the rest of the brilliance behind this recipe comes straight from the brain of Libbie Summers.
Encased in a flaky, buttery crust is a mixture of vibrant orange sweet potato and meaty ground pork. It is bound with a mixture of spices, some chopped onion, and a touch of applesauce. This perfect balance of savory and sweet makes my heart sing.
I strongly feel that this pie would be a great crowd-pleaser for your family (my 3 year old nephew loved it as much as we did), and also a very pretty centerpiece for a table surrounded by guests. It’s a nice alternative to other savory pies, such as chicken, turkey, veggie, or even lobster pot pies. Both the crust and the filling can easily be prepped ahead of time and then assembled and baked just in time for dinner!
Sweet Potato Pork Pie
- 1 lb ground pork
- 1 large onion chopped
- 1 T. balsamic vinegar
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 3 sweet potatoes boiled, peeled, and mashed
- 1/2 cup applesauce
- 2 T. chopped fresh flat-leaf parsley
- Flaky double pie crust recipe follows
- 1 large egg
- In a large saucepan over medium-low heat, combine the pork, onion, vinegar, salt, pepper, and 1/4 cup water. Simmer until the pork is no longer pink. Remove from the heat and stir in the cinnamon, cloves, sweet potatoes, applesauce, and parsley. Let the mixture cool while you roll out the pie dough.
- Preheat the oven to 425 degrees F.
- On a lightly floured surface, roll out a round of the dough to a 12-inch circle. Drape it over a 9-inch pie plate, allowing it to fall naturally into the plate. Do not stretch the dough. Fill the pie with the pork mixture and set aside. Roll out the second round of dough to an 11-inch circle and drape it over the top of the pie. Trim the edges and decoratively crimp.
- Make an egg wash by beating the egg together with 1 tablespoon water. Cut four vents in the top of the pie and brush the top with the egg wash. Bake for 30 minutes, or until the crust is golden brown. Slice and serve.
Notes & Nutrition
Magpie Dough for Flaky Piecrust
- 2 1/2 cups (312 grams) all-purpose flour
- 2 tablespoons (28 grams) granulated sugar
- 1 teaspoon (6 grams) fine salt
- 3/4 cup (170 grams) cold unsalted butter, cut into 1/4-inch cubes and frozen
- 1/4 cup (60 grams) vegetable shortening, preferably in baking stick form, frozen, cut into 1/4-inch pieces, and put back in the freezer
- 1/2 cup plus 1 tablespoon (130 grams) ice-cold water
- Combine the flour, sugar, and salt in the bowl of a food processor and pulse the machine 3 times to blend. Scatter the frozen butter cubes over the flour mixture. Pulse the machine 5 to 7 times, holding each pulse for 5 full seconds, to cut all of the butter into pea-size pieces.
- Scatter the pieces of frozen shortening over the flour-and-butter mixture. Pulse the machine 4 more 1-second pulses to blend the shortening with the flour. The mixture will resemble coarse cornmeal, but will be a bit more floury and riddled with pale butter bits (no pure-white shortening should be visible). Turn the mixture out into a large mixing bowl, and make a small well in the center. If you find a few butter clumps that are closer to marble size than pea size (about 1/4 inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour the cold water into the well.
- Use a curved bowl scraper to lightly scoop the flour mixture up and over the water, covering the water to help get the absorption started. Continue mixing by scraping the flour up from the sides and bottom of the bowl into the center, rotating the bowl as you mix, and occasionally pausing to clean off the scraper with your finger or the side of the bowl, until the mixture begins to gather into clumps but is still very crumbly. (If you are working in very dry conditions and the ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.) Lightly gather the clumps with your fingers and use your palm to fold over and press the dough a few times (don’t knead! —just give the dough a few quick squishes), until it just begins to come together into a single large mass. It will be a raggedy wad, moist but not damp, that barely holds together; this is exactly as it should be—all it needs is a good night’s rest in the fridge.
- For single- and double-crust pies, mini pies, potpies, or hand pies: Divide the dough into 2 equal portions, gently shape each portion into a flat disk 1 1/2 to 2 inches thick, and wrap each tightly with plastic wrap. For quiche, leave the dough in one piece, flatten it into a single large disk 1 1/2 to 2 inches thick, and wrap tightly with plastic wrap.
- No ifs, ands, or buts, the dough must have its beauty sleep. That means 8 hours in the refrigerator at the very least. Extra rest is just fine; feel free to let the wrapped dough sit in the fridge for up to 3 days before rolling. (The dough may discolor slightly. No worries. This is merely oxidization and will not affect the flavor or appearance of your finished piecrust.)