Cheshire Pork and Apple Pie
A classic Cheshire farmhouse pie featuring tender layers of sliced pork, tart Bramley apples, and sweet onions baked under crisp golden pastry.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •deep pie dish
- •rolling pin
- •mixing bowl
- •baking tray
- •pastry brush
- •fan oven
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 30 g
- carbs
- 52 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Rub the chilled butter into the plain flour and half the salt until the mixture resembles fine breadcrumbs.
- 2
Add two to three tablespoons of cold water to bring the pastry together into a firm dough, then chill for twenty minutes.
- 3
Heat your fan oven to 180°C and lightly grease a deep pie dish.
- 4
Layer one-third of the sliced pork across the base of the dish, seasoning with salt, pepper, nutmeg, and chopped sage.
- 5
Add a layer of sliced onions and Bramley apples, then sprinkle over half of the brown sugar.
- 6
Repeat the layers of seasoned pork, onions, and apples, finishing with a final layer of pork, then pour over the stock.
- 7
Roll out the chilled pastry on a lightly floured surface to five millimetres thick and place it over the pie dish.
- 8
Crimp (fold and pinch the pastry edge into a rope) the rim, brush with beaten egg, and cut a central steam vent.
- 9
Bake for fifty-five minutes until the pastry is deep golden and the pork is completely tender.
Chef's tips
Slice the pork and apples thinly and evenly so they cook through at the same rate. Place the pie dish onto a preheated baking tray in the oven to ensure the bottom pastry cooks properly without becoming soggy.
Ingredient substitutions
- unsalted butter → block lard or baking vegetable shortening
- Bramley cooking apples → Granny Smith apples
- pork loin steaks → pork shoulder steaks trimmed of gristle
Storage
Store leftovers covered in the refrigerator for up to three days.
Reheating
Reheat uncovered in a fan oven at 170°C for twenty minutes until piping hot throughout and the pastry is crisp.
Common mistakes to avoid
- •Cutting the pork slices too thick, which prevents them from cooking tender in the allotted baking time
- •Using overly sweet dessert apples instead of tart cooking apples, resulting in a cloying flavour
- •Forgetting to cut a steam vent in the pastry lid, which makes the crust soggy from trapped moisture
Serving suggestions
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