Cheshire Pork Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb pork
  • 1lb apples
  • salt and pepper
  • Ground nutmeg
  • 1oz sugar
  • ¼ pint cider
  • 1oz butter
  • 8oz shortcrust pastry


    Cut the pork into small pieces. Peel and core the apples and cut them into slices. Arrange the pork and layers in a pie dish in layers, seasoning well with salt and pepper, nutmeg and sugar. Pour in the cider and top with the butter. Cover with pastry and bake at 400°F, 200°C, gas mark 6 for fifteen minutes. Reduce the heat to 375°F, 190°C, gas mark 5 and cook for forty-five minutes.