Recipe Makeover: Pork Apple Pot Pie

One of our family favorite dinners is Pork Apple Pie. I found the recipe in a book that I bought in Old Sturbridge Village, Massachusetts, while on a history trip with my sons years ago. In order to enjoy this entree while watching my carbs, I’ve remade it into pot pie.

Recipe Makeover Pork Apple Pot Pie

The original recipe was literally a pie with a flaky double-crust and a cup of brown sugar. You can just imagine the carb count in a piece (1/6 of the pie). It was about 75 grams.*

The pot pie has a 4-inch round of flaky pastry on top and a bit of maple syrup. The carbs per pot pie is reduced to about 41 grams.* It tastes yummy, and meets the craving for this family favorite. When combined with steamed vegetables, it make a great, well-balanced meal.

Here’s my recipe:

Recipe Makeover: Pork Apple Pot Pie
 
Prep time
Cook time
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A yummy blend of pork and apples in individual pot pies
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 Tablespoons Olive Oil
  • 1-lb. lean, boneless pork loin chops, cut into bite-size pieces
  • 2 cups chopped apples
  • 1 cup chopped onions
  • ¼ cup real maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ teaspoon apple pie spice
  • 2 Tablespoons cornstarch
  • 1 cup chicken broth, divided
  • 2 Tablespoons egg substitute or egg whites
Instructions
  1. Preheat oven to 350 degrees. Spray 4 12-ounce ramekins or custard cups with cooking spray and place on a cookie sheet.
  2. Heat the oil in a large saute pan. Add pork, apples, and onion to pan. Saute until apples and onions are tender. Stir in seasonings. Add ¾ cup of chicken broth and bring mixture to a boil.
  3. Stir cornstarch into remaining (cold) ¼ cup chicken broth until smooth. Add to boiling pork mixture, and stir until thickened. Divide between four prepared dishes.
  4. Roll pie crust a bit thinner than usual so you can get the four toppings out of one-half of a single pie crust. Cut out four 4-inch circles and place one on top of filling in each dish. (I used the scraps from the half pie crust to cut out small hearts and garnish the crust.) Brush the egg over each crust.
  5. Place in oven and bake for 30-35 minutes until pastry is golden brown and flaky.

*The carb counts are not scientific. They are my calculations with a calorie/carb counter and an Excel spreadsheet.

I hope you will try this and enjoy! I look forward to sharing more recipe makeovers as we strive to get fit and healthy.

Preparing tasty and healthy meals for my family is one way I am able to share my heart 4 home!

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