1 onion, peeled & chunked
1 apple, peeled & cored
1 # pork (boneless country ribs)
3/4# boneless & skinless chicken thighs
2 cloves of garlic, peeled
Using the meat grinding attachment for the kitchenaid, coarsely grind and mix the ingredients above.
In a large cast iron skillet, saute the mixture in 1 - 2 tbsps. of oil. Add 2 tsps kosher salt, 1 tsp. freshly ground black pepper and 1 Tbsp. Herbes de Provence. This herb mixture traditionally includes savory, marjoram, rosemary, thyme, oregano and, (in the US) lavender. Stir frequently. The meats should be thoroughly cooked and the liquid almost completely evaporated. The onion and apple will release a considerable amount of liquid but you do not want to drain this. More flavor will be included if you allow it to reduce. Remove from heat, cover and store in refrigerator. The cooked meat mixture can also be frozen for use later. Before adding the cold cooked meat mixture to the pie, stir in 1 - 2 tbsps. prepared mustard (Grey Poupon) and the remaining reduced cream in which the potatoes were par-cooked (see below).
1 russet potato slice into rounds (medium thickness), simmer in heavy cream until they begin to soften. Remove from heat, remove the potatoes, reduce the cream until thickened, return the potatoes and toss to coat. Cool completely in the cream. Store in refrigerator.
3 - 4 cups fresh spinach, wilted and squeezed dry. Frozen spinach can be substituted but it must be thawed and squeezed thoroughly dry before adding to the pie.
Enough Vodka Pie Crust for a 2 crust pie.
The oven is preheated to 375F. The assembled pie should be held in the refrigerator until the oven is ready. Bake at 375F for 40 minutes. Reduce the oven temperature to 325F and continue to bake for a further 80 minutes. Because the filling ingredients were precooked it is not absolutely necessary to test the internal temperature of the pie, but it is still a good idea. An instant read thermometer can be inserted through one of the vent holes cut in the top crust. For the fully cooked pie, the filling should reach 165F and the crust should be nicely browned, not burned. Cool slightly before removing from the spring form pan. Cut and serve while still hot. Leftovers can be served cold or reheated.
The Next Day: I am very pleased with the way this pie held together when stored in the refrigerator. It slices beautifully and, best of all, the flavor is even better the next day. I urge you to try it. You won't be disappointed!