Michael Symon's Pork Pie

Saw this recipe on The Chew and instantly thought of Katie's boyfriend Nick's love of pork and bacon and knew I had to make it for him.  The only thing I altered was that I lazily used a store bought crust but if you go to their website you can get the recipe for the  homemade version.  The other thing is this recipe makes enough for 2 pies. I used my Pampered Chef deep dish pie plate and had about 1/4 of the filling left and sent it home with them to serve with another pie crust folded over and stuffed as a calzone. So please feel free to halve this recipe :)

8 oz slab bacon, medium dice
2 lbs ground pork
slat and pepper
1 c chopped celery
2 c chopped red onion
2 chopped garlic cloves
1 # russet potatoes, peeled and cut large dice
1/2 c chopped fresh flat leaf parsley
1 T chopped savory
pinch ground cinnamon
pinch of ground cloves
2 pkgs pie crust (need to crust for each pie)

In large dutch oven over medium heat add bacon and cook til crisp about 3 min. Remove from pot and set aside. Add the ground pork to the drippings along with s/p and brown for about 3 min and remove and put with bacon on plate

Now add the celery, onions and garlic to pan and cook for 5 min. Deglaze with 1 c water, scraping up brown bits.

Return pork and bacon to pot along with potatoes, celery leaves, parsley, savory, cinnamon and cloves. Simmer for 20 min until all the liquid has evaporated. Preheat oven to 400
Line each pie plate with a crust and divide filling between pies

Top with 2nd crust ,seal and crimp and vent pie. Brush with egg yolk mixture

Bake for 45-60 min until crust is golden brown. Let cool 30 min before serving.