Instructions: Combine shredded pork and cider vinegar; cover and chill 1 hour. Drain well; pat dry with paper towels. Set aside.

Fit 1 piecrust into a 9-inch pieplate according to package directions.

Saute onion in hot oil in a large skillet until tender; remove from heat.

Stir in pork, apple, brown sugar, salt, and 2 tablespoons parsley; spoon into pastry shell. Sprinkle with cheese. Top with remaining piecrust; trim off excess pastry. Fold edges under, and crimp. Cut a crescent shape in center of crust to allow steam to escape. Prick remaining crust with a fork.

Bake at 450 for 15 minutes. Shield edges with strips of aluminum foil; reduce heat to 350 , and bake 30 to 35 minutes or until crust is browned.

Sprinkle with remaining 1 tablespoon parsley.

Makes 6 servings.

Notes: Cider vinegar and tart apple give this pie a surprising piquant flavor.

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