1 tbsp butter
1 small onion, finely chopped
1 tbsp all-purpose flour
1 cup table cream
½ tsp each salt, dried savory and sage
pinch pepper
2 cups cubed cooked pork
½cup chopped peeled apple
½ cup finely diced cooked rutabaga
1 tbsp brown sugar

Pastry for double-crust pie (9-inch)

In saucepan, melt butter and cook onion until soft but not brown. Add flour and cook, stirring, for 1 minute. Whisk in cream, salt, savory, sage and pepper. Bring to boil. Simmer for 2 minutes or until thickened. Set aside to cool slightly.

Add cubed pork, apple, rutabaga and brown sugar to cream sauce. Mix together and spoon into 9-inch pastry-lined pie plate.

Cover with top crust. Trim edges, seal, and flute. Cut steam vents in top crust. Bake in 425F oven for 10 minutes. Reduce oven temperature to 350F and continue baking for 25–30 minutes or until crust is evenly browned.

A wonderful way to use leftover roast pork!

Submitted by Karen of Port Elgin

www.smithsapples.com