Ham Apple Pie

This is a savory pie, not a dessert. Layers of chopped ham and tart Granny Smith apples bake together under a thick mashed potato crust until everything is bubbling and the potato peaks are golden brown.

The apple-ham combination is old-school farmhouse cooking at its best. Sage and onion season each layer, and bouillon keeps everything moist during the long bake. The apples soften and release their juice into the ham, creating pockets of sweet-tart flavor that cut through the salt and richness of the pork.

Granny Smiths are the right choice here. They hold their shape through the extended baking time and their tartness balances the salty ham. A sweeter apple would turn to mush and make everything cloying.

Kitchen Tips

• Chop the ham fine so it layers evenly and cooks through uniformly. Big chunks create uneven layers.
• Brush the mashed potato peaks with melted butter before baking. The butter helps them brown and crisp on top.
• Bake at the lower temperature for the full time. This dish needs the slow heat to meld the layers together.
• Let it rest 10 minutes before serving. The filling is volcanic right out of the oven.

Variations

• Use sweet potatoes for the topping instead of regular mashed for a richer, sweeter crust.
• Add a layer of sharp cheddar between the filling and the potato top.
• Stir a teaspoon of mustard powder into the layers for a tangy, English-style version.