Marriage of Mr. Pork to Ms. Apple

Apples and pork are two foods that were made for one another.  Add in a myriad of spices and the same dish can be be changed over and over again.  I like getting past the pork chop and apple sauce repertoire with a recipe I had found thirty years or so ago for Pork and Apple Pie.

It's been a favourite with my family and I've added and subtracted spices and flavourings over the years as a matter of experimentation ~ cinnamon is a good one ~ but I'm adding the recipe just as I originally found it.

Pork and Apple Pie

Ingredients:

Pastry for a 2 - crust pie (I strongly recommend a deep dish pie crust!)
4 tart apples, peeled and sliced (Or diced in large pieces works as well ~ I seldom peel ‘em.)
1 lb.  lean ground pork
½ teaspoon dried thyme
¼ teaspoon powdered sage
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons butter
1 egg, beaten with 1 teaspoon milk

Prepare pastry dough and line a 9” pie plate.  Combine the apples, pork, thyme, sugar, sage, salt and pepper and place the mixture in the pie shell.  Dot with butter.

Roll out remaining dough and place on top, crimping the edges.  Make several slits in top and brush the top with egg/milk mixture.

Bake in a preheated 400°F oven for one hour.  Serve at room temperature.