Cheshire Pork Pie

Name: Cheshire Pork Pie
Yield: Makes one 9-inch (23-cm) pie
Cuisine: American
Ingredients: 2 tablespoons unsalted butter, cut into four pieces; 1 cup (240 ml) white wine (off-dry to medium-sweet); 1 recipe Butter Pastry Dough, bottom crust prepared to make a double-crust pie); Egg Wash; 1 tablespoon finely minced herbs (such as sage, rosemary, and/or thyme); ¼ teaspoon freshly ground black pepper; 1 pound (455 g) pork loin, cut into ⅛- to ¼-inch- (3- to 6-mm-) thick slices; 8 ounces (225 g) peeled, thinly sliced apples; 1½ teaspoons salt; ½ teaspoon ground nutmeg; 1 teaspoon cornstarch

Preparation info

Makes
one
9 inch pie

Difficulty
Easy

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

Cheshire pork pie, like so many meat pies, hails from England. Old recipes for this pie are remarkably simple: Layer seasoned chunks of pork loin with apple slices in pastry dough, sprinkle with sugar, and pour a pint of wine over the filling before enclosing it in the crust and baking. This version is still quite simple, but the addition of herbs makes it decidedly more savory. I forgo the sugar and use only a cup of slightly sweet wine instead—an off-dry Riesling is a good option. Use a s