Yesterday would have been my grandma’s 94th birthday, and so I wanted to make something special to honor her. Remembering back to the weeks I’d spend with her and my grandpa along the St. Lawrence River, there were a few flavours that stood out as mainstays. The first is Ham. She made the best ham, and she always made sure that it was on the menu when I was visiting. Along with ham, she’d always serve applesauce, which I’d slather atop to build a salty sweet delight. For lunches, we’d always do sandwiches…and she’d always place a cup with garden fresh scallions on the table to supplement. And lastly, the strawberry rhubarb pie for dessert (well, that or ice cream…or cookies!). So, I decided to take all of those uniquely meaningful ingredients and build them into one cohesive entree.
I’m happy to report that the flavours were “halfway decent for an economy meal,” as my dad and uncle would jokingly tell my grandma to compliment her cooking when they were kids. My sous chef (who had a Savory Smoked Pork and Mushroom Pie with Chive Double Gloucester Cheese) and my wife (who had a Savory Broccoli and Mushroom Pie) both tried a bite of mine (in a trade, of course) and approved of how it came out, so I feel pretty good about this one.
For other recipes inspired by my memories of Nanny, check out Ham and Green Bean Casserole Pie, Watertown Wedding Soup, and/or Grilled Ham with Creamy Apple Corn Sauce!
Time: 60 Minutes
Ingredients:
- Short Crust Pie Dough…Store bought, or Make Your Own!
- Ham or Smoked Pork Loin Chops
- Apple Sauce
- Rhubarb
- Scallion Onions
- Cheese of your choice. We used a Honey Fig Wensleydale, but Cheddar or Gouda would be great as well.
- Butter
- All Purpose Flour (we used a teaspoon for small pies, so you’ll want around a tablespoon or a tablespoon and a half for a larger one)
Method:
- Prep your dough if making from scratch.
- Dice your rhubarb and onions. Then, heat some butter in a pan, and when it’s melted, add those two ingredients to start cooking.
- As the rhubarb and onions cook, dice your cheese and set aside.
- Cut your ham/smoked pork into small cubes. When your rhubarb has started to “dissolve,” add your desired pork product to the pan to cook.
- As your pork cooks, arrange your pie crust in whatever vessel you’re using, and preheat your oven to 350 degrees F.
- When your pork/ham is hot and starting to brown a little, sprinkle your flour atop, and stir to combine.
- When everything’s coated, add in some apple sauce (we used 3 tablespoons for one small pie), and allow to thicken.
- Add and melt in your cheese.
- Pour your filling into your pie crust, and spread evenly.
- Stash in the oven for about 40 minutes to cook your crust to golden brown.
- Plate, devour, and enjoy!
