Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pork Pie 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 24, 2017 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 45 mins Total Time: 3 hrs 30 mins Servings: 8 This savory, double-crusted pie is delicious served warm or chilled. Ingredients 4 ounces bacon (about 4 slices), chopped 1 pound ground pork 2 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped (about 2 cups) 3 cloves garlic, minced (about 1 tablespoon) 2 stalks celery, coarsely chopped (about 1 cup) Coarse salt and freshly ground pepper 1 Russet potato, peeled and cut into ½-inch pieces (about 1 ¼ cups) 2 cups low-sodium chicken broth ¼ teaspoon ground cinnamon Pinch ground clove 2 large eggs ½ cup chopped fresh flat-leaf parsley Pate Brisee for Savory and Sweet Pies All-purpose flour, for dusting Mustard, such as country Dijon, and cornichons, for serving Directions In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes. Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley. Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust. Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons. Rate It PRINT