Pork and Apple Pie with Cheddar Sage Crust

Pork and Apple Pie with Cheddar Sage Crust

CRUST

  • 2 ½ cups all purpose flour plus extra for rolling dough
  • 2 teaspoons dried sage finely crumbled
  • ½ teaspoon salt
  • 16 tablespoons butter chilled and cut into small pieces
  • 3 oz grated cheddar cheese
  • 6 tablespoons water (3 tablespoons water and 3 tablespoons vodka will give flakier crust)
  • 1 egg mixed with 1 tablespoon water

FILLING

  • 2lbs High Meadow Farm ground pork
  • 3lbs grated High Meadow Farm apples
  • 1 large onion finely diced
  • 1 tablespoon High Meadow Farm maple syrup
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 3 tablespoons fresh breadcrumbs

To make the crust, mix together flour, sage and salt. Add the butter and rub into the flour until it looks like coarse breadcrumbs. Mix in the cheese. Add the water and mix together until the mixture forms a dough. Form the dough into a ball, cover and refrigerate while you prepare the filling.

To make the filling, brown the ground pork in a skillet breaking the meat into small pieces. When it is browned, drain off any excess fat leaving only about 1 tablespoon of fat in the pan. Add the onion and gently sauté until soft. Add the syrup and spices and stir thoroughly. Mix in grated apples followed by the fresh breadcrumbs. Set mixture aside.

Preheat oven to 375 degrees.

Divide the dough into two pieces. Roll one piece and line a 9” pie plate with it. Fill with the meat mixture. Roll the second piece of dough and cover the filled pie plate. Crimp and seal the pastry edges. Cut 3 small holes in the top crust to let steam escape. Brush with egg mixed with water.

Bake for about 75 minutes until mixture inside is heated to 160 degrees. Cover pastry with foil once it has browned and uncover again for the last 5 minutes or so.

This pie is delicious served hot or cold!

 

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