Pork and apple are traditionally used together in many recipes, this classic flavour is used to make this tasty pork tender pie.

Ingredients

Shortcrust Pastry		Mince Meat
500 grams plain flour		1 kilogram boneless pork
250 grams margerine		2 tablespoons olive oil
1 egg		3 medium size onions
100 ml water		1 gravy cube
		300 ml white wine
		200 ml water
		1 tablespoon sage
		1 tablespoon thyme
		400 grams apples
		2 tablespoons flour
		2 tablespoons cornflour
		salt and pepper for seasoning
		50ml cream

For the pork and apple pie I started by using the recipe found on page 27  of ‘The Hairy Bikers’ , then I made my own modifications to change the recipe more to my liking.

For the pie filling start by remove any bones and fat from the pork and cut the pork into chunks of around 3cm.  Season the pork with salt and pepper.  Drench the pork cubes with flour, this will help the pork not to dry too much when cooking.  Heat 1 tablespoon of olive oil in a frying pan and add the floured chunks of pork.  When the pork is cooked and browned place the pork into a casserole and set aside.

Preheat the oven to 200°C.  In the frying pan reheat a tablespoon of olive oil and add the chopped onions to it.  When the onions become tender add 200 ml of white wine. and 50 ml of water.  As soon as the liquid begins to simmer add the gravy cube to the frying pan and let it dissolve.

Pour the onions and wine to the pork casserole, and add the remaining wine and water.  Peel, core and slice the apples and toss them to the casserole.  Add the tablespoon thyme and tablespoon of sage.  Stir the ingredients and place into oven.  Leave the pork casserole for about 1 hour until the pork become tender,  every 15 minutes stir the pork  in the casserole.

While the pork is slowly cooking, prepare the pastry for the pie crust.  Sift the flour into a large bowl, add the margarine cut into big small cubes.  Using the tips of finger rub the margarine into the flour until it gets to a crumb like texture.  Add the beaten egg, pinch of salt and 100 ml of water to the flour.  Combine all the ingredients until you get a smooth dough.  If the dough is too dry add more water, or if the dough is too sticky add more flour.

Grease a round pie dish of around 26cm diameter.  Roll 3/4 of the dough to cover the base of the dish, let the edges hand out of the dish ( do not cut them off just yet).  When the pork is ready let it rest for a while, if required use a colander to remove any excessive liquid.  Pour the mixture in the pie dish, and top with 50 ml cream.

Roll out the rest of the dough to make the top of the pie.  Cover the pie and use a fork to press the edges to combine the top to the bottom pastry.  Using a sharp knife remove the excessive dough. from the edges  Use a fork to make small holes at the top of the pie crust.  Cook the pie in the oven for around 1 hour or until the pastry gets a brownish colour.  Let the pie rest for a couple of minutes before serving.