La Tourte Languedocienne

Pork and apple pie

Preparation info
  • Serves


    • Difficulty


Appears in

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.



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.