Pork And Apple Tourtiere

Perfect for cold weather - to think this variation on a quebecois classic was in the miami tribune!!

Remove the crusts from the box and let sit at room temperature.

In a large skillet over medium heat , cook the bacon until it begins to brown , about 5 minutes.

Add the onions and saut until tender and golden , about 10 minutes.

Add the ground pork.

As it cooks , break it up with a spatula or wooden spoon , cooking until no traces of pink remain , about 5 minutes.

Stir in the apples , thyme , salt , pepper and nutmeg.

Transfer the pork mixture to a shallow bowl , cover and refrigerate until slightly cooled , about 15 minutes.

Heat the oven to 400 degrees.

Line the bottom of a 9-inch pie plate with one of the crusts.

Add the cooled pork and apple filling , spreading it in an even layer.

Place the remaining crust on top , then pinch and crimp the edges together.

Make several small slits in the top crust for venting.

Bake the pie for 35 to 45 minutes , until the crust is golden and the filling is bubbling.

pie crusts, bacon, onions, ground lean pork, apples, dried thyme leaves, salt, ground pepper, ground nutmeg