Berkshire Farmhouse Pork and Apple Pie
Tender Berkshire pork cooked with tart Bramley apples and fresh sage beneath a crisp, golden shortcrust pastry lid.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Frying pan
- •22cm pie dish
- •Rolling pin
- •Pastry brush
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 35 g
- carbs
- 42 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Heat the rapeseed oil in a frying pan over medium-high heat on the hob.
- 2
Fry the diced pork shoulder until browned on all sides, then remove to a plate.
- 3
Add the chopped onion to the pan and cook for 5 minutes until soft and translucent.
- 4
Stir in the plain flour and cook for 1 minute to remove the raw taste.
- 5
Pour in the dry cider and chicken stock, scraping up any caramelised bits from the base.
- 6
Return the pork to the pan, stir in the chopped sage, season well, and simmer for 15 minutes.
- 7
Preheat your fan oven to 180°C.
- 8
Spoon the pork mixture into the pie dish and arrange the sliced Bramley apples evenly on top.
- 9
Lay the shortcrust pastry over the dish, trim the excess, and crimp (fold and pinch the pastry edge into a rope) to seal.
- 10
Cut a small steam slit in the centre and brush the pastry lid thoroughly with beaten egg.
- 11
Bake in the oven for 30 to 35 minutes until the pastry is crisp and rich golden brown.
Chef's tips
Cut the Bramley apples into fairly thick wedges so they retain some shape rather than melting completely into purée. Allow the baked pie to stand for 5 to 10 minutes before serving to let the savoury cider juices settle.
Ingredient substitutions
- dry English cider → cloudy apple juice with 1 tsp cider vinegar
- fresh sage → 1 tsp dried sage
Storage
Cover leftover pie and keep refrigerated for up to 3 days.
Reheating
Reheat in a fan oven at 170°C for 15 to 20 minutes until heated through and the crust is crisp.
Common mistakes to avoid
- •Using sweet eating apples instead of sharp Bramleys, which makes the filling cloying
- •Skipping the steam vent in the crust, resulting in soggy pastry
- •Not browning the pork properly before simmering, missing out on deep savoury flavour
Serving suggestions
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