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Reviewed Pork Pie

Sunday, Oct 21, 2012 on Cooking Channel

"This was amazing!!
We made these in mini spring form pans for individual pies.
The crust was flaky and great! I don't think that I can ever go back to store bought!
We let the crust and the filling sit in the fridge overnight to help develop the flavor as the recipe notes. It was well worth he wait! This will become a standard recipe in our househ"