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1
Preheat oven to 425 degrees F.
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2
Place shortening, flour and salt in bowl.
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3
Cut in shortening until small pea-sized pieces form.
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4
Add water.
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5
Toss with fork until mixture holds together (chill if time permits).
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6
Roll out half of dough to desired size.
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7
Place in pan sprayed with nonstick cooking spray.
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8
Refrigerate until needed.
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9
Roll out rest of dough and refrigerate.
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10
Scraps may be saved to cut decorations, if desired.
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11
Bake on cookie sheet at 425 degrees F for 10 minutes or until desired color is obtained.
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12
Preheat oven to 425 degrees F.
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13
In medium saucepan, add olive oil and heat.
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14
Brown sliced pork and deglaze pan with wine and butter.
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15
Cover and simmer for approximately 8 minutes.
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16
Combine remaining ingredients and mix.
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17
Mince pork mixture in food processor and pour over fruit.
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18
Mix well.
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19
Place in crust-lined 9-inch pie plate.
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20
Cover with remaining rolled out crust and seal edges.
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21
Bake at 425 for 50 to 60 minutes.
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22
When pie is removed from oven, carefully place serving plate on top of pie and invert.
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23
Gently lift pan away from pie with fork.
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24
In a medium saucepan, heat butter, corn syrup and brown sugar over medium heat until bubbling.
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25
Continue to cook, stirring occasionally for 1 minute or until brown sugar is completely dissolved.
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26
Remove from heat and place walnut halves into mixture.
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27
Coat and remove walnuts to a waxed paper lined cookie sheet.
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28
Let walnuts cool.
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29
Five minutes before removing the pie from the oven, reheat the caramel mixture.
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30
Drizzle caramel mixture over inverted pie and top with walnuts.
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31
Serve.
