Pork, Apple and Cider Pie

A savoury pie featuring pork shoulder and apples in a cider-enriched gravy, topped with a homemade cider pastry lid.

Baking Pork Main Course Apple Pie Cider

Estimated Nutrition

Calories

1107.1

kcal / serving

4428.4 kcal total

Carbs

129.6g

per serving

518.2 g total

Fat

49.6g

per serving

198.5 g total

Protein

35.5g

per serving

142.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

piece

Egg

Free-range, beaten, for pastry

Fruits

150

Cooking Apple

Peeled, cored and sliced

225

Eating Apple

Peeled, cored and sliced

GrainsCereals

tbsp

Plain Flour

350

Plain Flour

Adjust as needed for dough consistency

Liquids

175

Dry Cider

For the filling

175

Chicken Stock

125

Dry Cider

For the pastry

Meat

500

Pork Shoulder

Cut into 3-4cm pieces

NutsSeeds

piece

Sage

Large leaves, chopped

piece

Salt

To taste

piece

Black Pepper

To taste

OilsFats

1.5

tbsp

Vegetable Oil

Average of 1-2 tbsp

125

Olive Oil

Vegetables

piece

Onion

Medium-large, chopped

stalk

Celery

Chopped

Method

Roll pastry to 3mm thickness and seal onto the dampened rim of the pie dish.

Return all ingredients to the pan, stir in the flour, and cook for one minute.

Stir in 175ml cider, stock, apples, and sage, then simmer for 45 minutes until tender.

Season the filling, transfer to a 1.2 litre pie dish, and let it cool.

Sauté the onion and celery in a large pan with oil for 10 minutes until soft.

Brush with egg wash and bake for 40 minutes until golden.

Remove vegetables, then brown the pork in batches over medium-high heat.

Mix the egg, 125ml cider, olive oil, baking powder, salt, and flour into a soft dough.

Rest the dough in the fridge for 30 minutes and preheat oven to 200°C.