Heartland Pork and Apple Pie

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I just learned that January 23rd is National Pie DayInstead of a sweet pie, how about a savory meat pie with the complimentary combo of pork and apples to celebrate. It goes together easily (especially if using refrigerated pie crust) and is great served on these single-digit temperature days.  I even tossed in some leftover carrots from a corned beef brisket I made this week.Heartland Pork and Apple Pierecipe source: Reader's Digest, Like Grandma Used to MakePRINT RECIPE

1 pound lean ground pork
1 medium yellow onion, chopped
1 stalk celery, chopped
1/2 cup fine dry bread crumbs
1/2 cup lower-sodium chicken broth
1/2 tsp salt
1/2 tsp ground sage
1/8 tsp. ground red pepper (cayenne) (I used black pepper)
2 store-bought or homemade pie crusts
2 medium tart apples, peeled and thinly sliced
2 Tbs sugar
1/4 tsp ground allspice
milk (I used an egg wash)
Preheat oven to 400 degrees.  In a 10-inch skillet, cook the ground pork, onion and celery until the meat is no longer  pink.  Drain off fat.  Stir in the breadcrumbs, chicken broth, salt, sage and pepper.

Line a 9-inch pie plate with one of the pie crusts, trim.  Spoon the meat mixture into the pie plate.  In medium bowl, combine the apples, sugar and allspice.  Spoon over the meat mixture.

Place the remaining pie crust over the apple mixture; fold under and crimp. Cut slits in top crust.  Brush with a little milk.  Bake 35-40 minutes or until golden.  Let stand 10 minutes before serving.

Makes 6 servings @517 calories each