Pork and Apple Pie (Emglish Devonshire)

A classic Devonshire comfort food. This is one of the favourite things I like to do with leftover Roast Pork. It's also perfect for autumn because of all the apples we end up with, that need to get used up. Pork and apple are perfect partners.

2½ cups roast pork, cooked, cold, cut into cubes
2 large tart apples, peeled, cored and sliced
2 large onions, diced
1 cup leftover gravy
sea salt
black pepper, freshly cracked
summer savoury or allspice
1 recipe Pie Pastry (Double)

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Lightly butter a shallow baking dish.

Place a layer ½ of the pork, apple then onion into the prepared baking dish, sprinkle lightly with some salt, pepper and summer savoury. Repeat with remaining ½ of pork, apple and onion. Season again with salt, pepper and summer savoury.

Pour the gravy over the top when done layering.

Cover the top with pastry, crimping the edges around the dish. Prick or slash the top. Brush with a bit of beaten egg yolk if desired, and sprinkle with some sea salt and cracked black pepper.

Bake for about 15 minutes, until the crust starts to brown.

Reduce the heat to 350°F (175°C) and bake for another half hour, until the apples are soft and the filling is bubbling.

Serve with some extra gravy, peas and carrots, as well as some mash or chips on the side.