Beef & Bacon Pie

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Changes from original recipe: Bacon was added.  Delicious, thick cut bacon, in place of the marrow.  We winged the proportions a little on the dried fruit based on what was left in our pantry. 

Pastry dough enough for 9″ pie pan, top, and bottom
1 ½ lbs. stew beef cut into small pieces
½ cup bacon, diced or cut small
½ tsp. pepper (or to taste)
½ tsp. salt (or to taste)
1/4 cup red wine vinegar
1/3 cup prunes, sliced
1/3 cup raisins
1/3 cup dates, chopped
~1 cups beef broth
2-3 Tbs. flour

On the stovetop, cook the diced bacon until the fat runs from it; drain off the fat.  To the bacon pan, add the beef, spices, vinegar & the fruit. Add enough broth to thoroughly wet the mixture – the final consistency should be runny.

Throw in the flour and cook on low heat until the juices form a sort of gravy.

Let cool. Line a 9-inch pie pan with pastry dough and fill with the meat mixture. Add a pastry lid or leave open-faced. Bake at 375º F until filling is bubbling and the pastry cooked, approx. 40 minutes

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