La Tourte Languedocienne

Name: La Tourte Languedocienne (Pork and apple pie)
Yield: Serves 4
Cuisine: French
Ingredients: 1 large fresh bay leaf; 350 g (¾ lb) semi sweet apples, Reinettes (or Cox’s); salt, pepper, sugar; 350 g (¾ lb) pâte brisée; ½ teaspoon fresh thyme; 2 eggs and a little milk; 350 g (¾ lb) pork fillet

Pork and apple pie

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

This is a fairly near relative of the Leicestershire pork and apple pie, though the addition of fresh thyme and bay leaf does make an important and delicious difference. The bay leaf chops easily with an hachoir – the two-handled crescent-shaped rocking chopper.

Ingredients

350 g (¾ lb) pâte brisée
350 g (

Europe
France
Mediterranean
Pie

Method

Roll out half of the pastry and line a greased 20 cm (8 in) pie plate. Preheat your oven to 220°C, 425°F, Gas Mark 7. Dice the pork fillet as finely as you can – do not mince it as this alters the finished texture of the pie. Peel and quarter the apples and slice them finely.