Apple-Pork Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

This old-fashioned succulent apple pie often is called Sunday Supper Pie


  • Pastry for 1-crust pie
  • 8 c. sliced peeled apples
  • 20 pieces salt pork (1" X 1" X 1" cube)
  • 1 c. sugar
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt


  • Place apples in 8" X 8" X 2" pan.
  • Cut a 1" cube of salt pork in 5 slices and then cut each slice in 4 pieces.
  • Combine pork with sugar, cinnamon, nutmeg and salt. Sprinkle over apples.
  • Roll pastry into square ½" larger than top of pan. Place over apples. Fold pastry under and flute against inside edge of pan. Cut steam vents in top.
  • Bake in hot oven (425°F.) 50 minutes, or until apples are tender. (Cover top crust with foil if it starts to brown too much.) Serve warm or cold with cheese.