Total Calories: 511
In a heavy skillet over medium-high heat brown pork in oil. Sprinkle with salt and pepper add lemon juice and water. Cover tightly and simmer for 20 to 30 minutes or until tender set aside.
In a medium saucepan over medium-high heat sauté onion and celery in butter or margarine for 3 minutes. Add apple and sauté 3 minutes longer.
In a small bowl combine cranberry sauce, chili sauce, mustard and ginger stir into apple mixture. Pour over meat and heat through. Place in a 9-inch pie plate.
Preheat oven to 450° F. Roll out pastry to a 1/4 -inch thickness. Place over meat mixture turn under edges and flute. Cut extra dough into decorative pieces and moisten with water press onto crust. Cut steam vents brush top with milk. Bake for 10 to 15 minutes longer or until top is golden brown. Serve immediately.
* Two cups cubed cooked pork roast may be used. Place in a small saucepan, add a small amount of water, cover and simmer for 5 minutes to moisten meat. Stir directly into apple mixture.
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