Pork and Apple Pie (Granny)

I just learned that January 23rd is National Pie Day. Instead of a sweet pie, how about a savoury meat pie with the complimentary combo of pork and apples to celebrate. Pork and Apple Pie goes together easily (especially if using refrigerated pie crust) and is great served on single-digit temperature days. I even tossed in some leftover carrots.

Pastry:
1 recipe Double Pie Crust
1 egg yolk, mixed with 1 tsp. water, for glaze

Filling:
1 lb lean ground pork
1 medium yellow onion, chopped
1 stalk celery, chopped
½ cup fine dry breadcrumbs
½ cup chicken broth
½ tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. ground sage
⅛ tsp. ground cayenne
2 medium tart apples, peeled and thinly sliced
2 Tbsp. sugar
¼ tsp. ground allspice

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Make the Pastry:
Make the pie dough, wrap in plastic and place in the refrigerator for at least one hour, or even overnight would be great.

Roll out the dough and place it in a 9" pie plate, trim and chill in the refrigerator until the filling is ready.

Make the Filling:
In a 10" skillet, cook the ground pork, onion and celery until the meat is no longer pink. Drain off fat. Stir in the breadcrumbs, chicken broth, salt, pepper, sage and cayenne. Spoon the meat mixture into the chilled pie plate.

In a medium bowl, combine the apples, sugar and allspice. Spoon over the meat mixture.

Place the remaining pie crust over the apple mixture; fold under and crimp. Cut slits in top crust to ventilate.

In a small bowl, mix the egg and water with a fork until combined. Using a pastry brush, apply the wash to the top of the crust.

Bake for 35-40 minutes or until golden.

Let the pie stand 10 minutes before serving.

Makes 6 servings.