THE MENU PORK PRUNE PIE

Make a graham cracker crust around a large, round, individual portion, baking dish, 5 inch diameter.

Set around its side and bottom  thin slices of mild white cheese, havarti, cheddar, provolone, whatever.

In its center, and extending almost to the cheese edges, a round of pre roasted pork butt.

Drizzle pork gravy mixed with prune compote around the pork almost up to the top.

Cover the top with another layer of graham cracker crust.

Bake in a medium oven for 30 minutes. Let it sit for a while.

Serve it, tipped upside down onto a plate.

The epicures out there might consider a crisp streusel crust, rather than graham crackers. There won't be many of those. It should not be very sweet at all either way, and light on the butter.

 

Another thought: you might use pecans instead of the crisp ingredients in the streusel recipe. Call it a Southern flourish. You might also substitute minced raw figs for the prune compote in the gravy. For the prune, the gravy should have a hint of say clove and allspice.

I would pair this with a very dry Chardonnay.