Farmhouse Pork and Apple Pie

Makes 10 servings

• 1 pound sliced bacon, cut into 2-inch pieces
• 3 medium onions, chopped
• 3 pounds boneless pork , cubed
• 3/4 cup all-purpose flour
• Vegetable oil, optional
• 3 tart apples, peeled and chopped
• 1 teaspoon rubbed sage
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup apple cider
• 1/2 cup water
• 4 medium potatoes, peeled and cubed
• 1/2 cup milk
• 5 tablespoons butter or margarine, divided
• Additional salt and pepper
• Snipped fresh parsley, optional

Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.