Tangy Pork Pie
| Yield: | 6 Servings |
| Categories: | Pot Pies, Pies |
| 2 | c | Shredded cooked pork |
| 1/4 | c | Cider vinegar |
| 1 | pk | (15-ounce) refrigerated piecrusts |
| 1 | sm | Onion; chopped |
| 1 | tb | Olive oil |
| 1 | lg | Tart apple; peeled and thinly sliced |
| 2 | tb | Light brown sugar |
| 1/2 | ts | Salt |
| 3 | tb | Chopped fresh parsley; divided |
| 1 | c | (4 ounces) shredded colby-monterey jack cheese |
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