It’s been apple picking season for us this past week or so. We’ve got delicious Reverend W Wilks and Worcester Pearmains. They smell so lovely and sweet, fresh off the trees. There’s nothing quite like waking up early, the air is starting to get a little crisp, the field is misty and the apples are ready to cook with.
Watch out for more apple related posts!
A few dinners ago I decided on a pork, apple and cider pie; autumn is upon us! Shoulder is particularly tasty, and with the apple and cider, this pie is so so so simple yet so flavoursome. It’s sweet homely aromas filled the kitchen, the mash and greens complementing the pie perfectly.
The cider pastry recipe is particularly scrummy, and might just have made it into my favourite pastry bakes.
And what’s better than using your own apples in a yummy pie for dinner hey?!
Pork, Apple & Cider Pie (serves 4)
For the cider pastry:
1 egg, beaten
125ml dry cider
125ml olive oil
1 tsp baking powder
Pinch of salt
375g plain flour
1 egg, to glaze
For the filling:
1 sweet onion
2 celery sticks, de-stringed and chopped
500g pork shoulder
2 tbsp plain flour
175ml dry cider
1 cooking apple (about 150g) peeled, cored and sliced
2 eating apples (about 250g) peeled, cored and sliced
4 sage leaves
Salt and pepper to season
- To make the pastry: beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Slowly mix in the flour until you have a soft dough (you may not need all the flour) Wrap the dough in cling film and leave to cool in the fridge for around 45 minutes
- To make the filling: Heat 1 tbsp oil in a large pan over a medium-low heat. Add the onion and celery and cook for around 5 minutes, until soft. Remove the vegetables from the pan
- Add a little more oil and increase the heat to medium-high. Brown the pork well on all sides. Turn the heat down a little and return the vegetables to the pan. Sprinkle the flour over the ingredients and cook for 1 minute. Gradually add the cider and stock, stirring so the flour is absorbed. Add the apples and sage. Bring to the boil and reduce the heat, simmering for around 45 minutes, until the pork is tender. Taste the sauce and season to taste
- Heat your oven to 200 degrees and position a pie funnel in the middle of your pie dish
- Spoon the filling into the dish. On a lightly floured surface, roll out the pastry and lift the pasty sheet over the pie, pressing down the edges to seal (I usually find sticking strips of pastry around the rim helps keep the sheet in place). Crimp the edges and decorate with pastry leaves and berries
- Brush the lid with a beaten egg and bake for around 35 minutes, until golden and crisp
- Serve with mash and greens 🙂