Pork and Apple Pie

Serve with green peas or green salad in individual dishes.


  • lb (¾ kg) lean pork cut into ½ inch (1 cm) pieces
  • 1 lb (½ kg) cooking apples, peeled and cut into ½ inch (1 cm) cubes
  • 2 tablespoons (30 g) castor sugar
  • 1 medium onion, finely chopped
  • cups (3 dl) good stock
  • Salt and pepper

Potato Crust

  • 3 sticks (360 g) butter
  • 2 cups (240 g) self-raising flour
  • lb (¾ kg) potatoes, mashed
  • 1 teaspoon salt
  • A little milk
  • Egg for gilding, optional


In a deep pie dish place a layer of half the pork, sprinkle with salt and pepper, cover with a layer of half the apple and sprinkle with half the sugar and all the onion. Repeat the layers in reverse so that the top layer is pork. Pour in the stock.

Now make the crust. In a large mixing bowl rub the butter into the flour. Mix in the potato and the salt. Turn the pastry out and knead well. Roll out the pastry inches (3.5 cm) thick and cover the pie. Brush with milk. A potato crust should not have slits cut in the centre, nor a raised decoration, but the edges can be marked with a fork and the crust can be gilded with egg if liked.

Bake in a slow oven, 300°F (160°C, Gas Mark 2), for 1½ hours. The crust should be a rich golden brown.