Pork and Apple Pie (French Tourte de Porc aux Pommes)

This is a recipe that initially piqued my curiosity, apples and ground pork. Personally, I would say it's more of a variety of tortiere (meat pie). Pork and apples are a natural combination and this pie is no exception.

Pastry:
2 shortcrust pastry rolls 8" (20 cm)
1 egg yolk, beaten with 1 tsp. water, for glaze

Filling:
1 lb ground pork (450 g)
2 red onions, finely chopped
2 Tbsp. fresh thyme, finely chopped
1 tsp. fresh sage, finely chopped
1 pinch ground cloves
3 large apples, peeled and grated
2 Tbsp. cognac
1 Tbsp. lemon zest, finely grated
kosher or sea salt
black pepper, freshly ground

For the Pastry:
Use a store-bought pastry or make your own.

For the Filling:
In a skillet, combine the meat, onions, thyme, sage and cloves.

Cook over low heat for 15 minutes or until the meat is completely cooked. Salt and pepper generously.

Using a slotted spoon, put the mixture in a bowl.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter a 20 cm (8") tart pan (or 4 tartlet pans).

Line the pie plate with a crust and cut off the pastry that overhangs the edges. Refrigerate for 15 minutes.

Meanwhile, in a bowl, combine the meat mixture, apples, cognac and lemon zest. Season with salt and pepper, as desired.

Pour into the mould. Brush the edges of pie with beaten egg. Cover the mold with the second layer, cutting off the pastry that protrudes from the edges. Seal the edges well. Using a knife, make four incisions on the top of the dough.

Place in the oven and lower the temperature to 375°F (190°C/170°C fan, Gas Mark 5).

Bake 45 minutes or until pastry is golden brown and center is bubbly. Serve immediately.

Makes 4 servings.