Search
by Ingredient

Pork Apple Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Ronnie

Pork apple pie bakes cubed pork loin, sage, and apples under a golden pastry crust with a splash of apple cider. Savory main-dish pie rooted in old American and English farmhouse tradition.

YIELD

4 servings

PREP

20 min

COOK

90 min

READY

110 min

Pork and apple is one of those century-old pairings that never gets old. Fatty pork loves the sweet-tart bite of apples, and when you trap the two under a pastry crust with a splash of apple cider, the juices pool below and steam the pork tender while the crust turns mahogany-gold up top.

This savory pie keeps the ingredient list short so the main flavors can do the work: cubed pork loin, three apples (firm ones hold shape), fresh sage for that woodsy Anglo backbone, a pinch of salt and pepper, and enough cider to create a little pool of juice in the bottom of the pie plate.

No bottom crust here, which is smart. A bottom layer would sog out under all that liquid. Instead, a single pastry round drapes over the top, vents let steam escape, and the egg-wash schedule (three passes during the bake) gives you a thick polished shine. Serve scooped straight from the dish with creamy mashed potatoes or a simple green salad.

Chef Tips

  • Use firm apples like Granny Smith, Braeburn, or Honeycrisp. Soft baking apples collapse into mush and make the filling watery.
  • Cube the pork in consistent ¾-inch pieces so everything cooks through at the same rate.
  • Bloom the sage with the pork and apples in the bowl before assembling. Dry-rub style lets the herb flavor the meat before it ever hits the oven.
  • Brush the crust with egg wash three times during baking, as directed. The repeated washes build that deep mahogany color you cannot get with one pass.
  • Rest the pie 15 minutes out of the oven before serving. The juices thicken and the filling holds its shape when you scoop.

Variations

  • Swap pork loin for pork shoulder for a richer, more forgiving filling that stands up to longer baking.
  • Add sliced onions or leeks to the filling for extra allium depth.
  • Stir in a tablespoon of Dijon mustard with the cider for a sharper, more English-pub finish.

Ingredients

2 907.2
POUNDS G PORK LOIN
boned, cubed
3 3
MEDIUM MEDIUM APPLES
peeled, cored, cubed
1 ½ 7.5
TEASPOONS ML SAGE *
2 10
TEASPOONS ML SALT
1
X BLACK PEPPER
ground, to taste *
1 237
CUP ML APPLE CIDER *
3 45
TABLESPOONS ML SUGAR
2 30
TABLESPOONS ML BUTTER
1
X PASTRY DOUGH
to taste *
1 1
LARGE EACH EGG
slightly beaten

Directions

Combine pork, apples, sage, sugar, salt and pepper in deep bowl and toss until thoroughly mixed.

Spread mixture evenly in 9 inch glass pie plate.

Pour cider over.

Sprinkle sugar on top.

Dot with butter.

Drape pastry dough carefully over pie.

Trim off excess dough, crimp edges.

Cut 1inch vent in center.

Brush surface with a few Tablespoons of beaten egg.

Bake pie in 350℉ (180℃) F for 1½ hours or until crust in golden brown, brushing the top twice more with beaten egg.

Serve in baking dish .

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 737 52% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 1375mg 57%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 129g
Vitamin A 6% Vitamin C 8%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe