Pork, Bean and Apple Pie

Grand Prize Winner

Submitted by Pam & Alex Lam

7 oz                 Black Beans (canned)

7 oz                 Red Beans (canned)

7 oz                 Great Northern Beans (canned)

7 oz                 Pinto Beans (canned)

2 lb.                 Boneless Pork Loin (cooked and pulled)

2                      Granny Smith Apples (3 if they are small) thin sliced with peel

4 oz                 Red Onions coarse chopped

4 oz                 Green Onions coarse chopped

2 cups              Brown sugar

12 oz               melted butter

1 Tbsp             Ground Cinnamon

1 tsp.               Ground cayenne pepper

1                      Double crust pie shells (either purchased or scratch)

As needed       Carmel sauce for garnish

Prep

Preheat oven to 350 degrees

Cook pork loin to 185 degrees, it should pull apart with a fork

Coarse chop red and green onions

Drain and rinse beans

Spray 10” deep-dish pie pan with pan spray

Place one of the pie shells in the bottom of a 10” deep-dish pie pan

Combine all beans, onions, pork loin into a bowl, add granny smith apples, and toss to mix well.

Melt butter, add brown sugar, cinnamon, cayenne pepper together, mix well and pour over pork, bean and apple mixture.

Pour pork, bean and apple mixture in to the pie shell, top with remaining pie shell. 

Bake for 1 hour or until crust is golden brown, 165 degrees

Serves 8