Crust Preparation: Preheat oven to 425 degrees F.
Place shortening, flour and salt in bowl. Cut in shortening until small pea-sized pieces form. Add water. Toss with fork until mixture holds together (chill if time permits). Roll out half of dough to desired size. Place in pan sprayed with nonstick cooking spray. Refrigerate until needed. Roll out rest of dough and refrigerate. Scraps may be saved to cut decorations, if desired. Bake on cookie sheet at 425 degrees F for 10 minutes or until desired color is obtained.
Filling Preparation: Preheat oven to 425 degrees F.
In medium saucepan, add olive oil and heat. Brown sliced pork and deglaze pan with wine and butter. Cover and simmer for approximately 8 minutes. Combine remaining ingredients and mix. Mince pork mixture in food processor and pour over fruit. Mix well. Place in crust-lined 9-inch pie plate. Cover with remaining rolled out crust and seal edges. Bake at 425 for 50 to 60 minutes. When pie is removed from oven, carefully place serving plate on top of pie and invert. Gently lift pan away from pie with fork.
Glaze Preparation: In a medium saucepan, heat butter, corn syrup and brown sugar over medium heat until bubbling. Continue to cook, stirring occasionally for 1 minute or until brown sugar is completely dissolved. Remove from heat and place walnut halves into mixture. Coat and remove walnuts to a waxed paper lined cookie sheet. Let walnuts cool. Five minutes before removing the pie from the oven, reheat the caramel mixture. Drizzle caramel mixture over inverted pie and top with walnuts. Serve.;
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Dennis McKinney, Oklahoma City, Oklahoma