In a skillet over medium to medium-high heat, saute the onions, potatoes and apples in the olive oil until potatoes are tender. Depending on thickness of potatoes this will take around 7 to 10 minutes (give or take).

Toss in the chopped red bell peppers while veggies are still warm.

In a large bowl add the shredded pork, sauteed veggies, and ⅔ cup of the Carolina BBQ sauce (see recipe below). Let filling sit at room temp to cool while preparing the crust.

Stir all ingredients into a medium size sauce pan. Heat over medium to medium-high until sugar is dissolved. Usually about 4 to 5 minutes.

Store in refrigerator. Makes about 1-¼ cup sauce.

Preheat oven to 375 F.

In a large bowl stir the flour and salt together.

Add the butter and with a large fork or pastry cutter, cut in the until crumbly pea size or slightly larger.

In a separate bowl whisk the egg, water, and vinegar together.Add the liquid all at once to the dry ingredients, give it a good few stirs until it comes together into a ball.

On a heavily floured surface (use cornstarch or GF flour for gluten free) Roll out have the dough about ¼-inch thick, cutting each pot pie bottom crust into a circle about 1 to 1-½ inches larger circumference to fit into pot pie dish.

Spoon filling into the prepared bottom crusts. Roll our top crusts. Brush the edge of the bottom crust egg wash to adhere, and use fork to crimp edges of pies. Brush the top with egg wash.

Bake @ 375 degrees for 45 minutes. Best served warm.