5 apples
1 cup meat stock
2 tablespoons vinegar
1 tablespoon cornstarch
2 teaspoons salt
4 eggs
1 (10-inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the apple mixture and stock and allay any meaty odor by combining with vinegar, cornstarch, salt and eggs. (We recommend leaving warm, room-temperature stock in the refrigerator for 2 weeks).
Melt butter or margarine in large skillet over medium-high heat. Cook and stir apples for 3 to 5 minutes. Remove from heat and gradually stir in flour, cornstarch and salt to form dough. Divide dough into nine portions, bind each piece into a ball and roll each ball out to 1/4 inch thickness.
Spread one-third of apple mixture in bottom of pastry-lined baking sheet. Pour remaining apple mixture and press bottom of pastry into center of baked pie. Fold over bottom of pastry, pressing more pastry over the edges. Place seam side down on prepared baking sheet. Bake in preheated oven 20 minutes, or until knife inserted in center comes out clean.
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