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Cheshire Pork and Apple Pie

ingredients

300 g (12 oz) shortcrust pastry
1 kg (2 lb) lean pork, minced
4 apples, sliced
3/4 stick (6 Tbsp) 75 g butter
egg to glaze
1 tablespoon chopped sage leaves
2 rashers unsmoked bacon, minced
1 1/4 cup (1/2 pint) 300 ml dry white wine
salt, pepper and nutmeg

method

1. Roll out the pastry and line a pie dish. Reserve enough for the lid.

2. Season the pork and bacon and arrange in alternate layers with the apples.

3. Sprinkle the apples with a little sugar if necessary. Finish off with a layer of pork.

4. Moisten with white wine and dot with butter.

5. Add the pastry lid, decorate and cut a slit in the top.

6. Glaze and bake at 220°C, 425°F, mark 7 for 15 minutes, then reduce the heat to 190°C, 375°F, mark 5 and bake for a further 45 minutes.

What did you think?

8 people have helped to review this recipe. Thankyou!

One of my favorites!
posted by NNeufeld @ 02:04PM, 6/21/07
This is a great recipe, I've made it a dozen times in the past year or so. I've tweaked it here and there, and I tend to drizzle with calvados (norman apple brandy) instead of wine. A dose of brown sugar added pleases the wife, who has a bit of a sweet tooth. The bacon, pork, sage, and apples blend really nicely. I usually cheat and get pre-made rolled pastry for it...one less step, and I'm not good at pastry anyway.

Regardless, highly recommended!
Delicious!
posted by Luís Anjos @ 06:23PM, 8/02/09
I've made it today for the first time and it tasted really nice. I just found that at the end there was still too much liquid inside the pie (whuch I actually removed). Would that be normal?
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