Farmhouse Pork and Apple Pie
Rustic, hearty, and packed with comforting flavors, this Farmhouse Pork and Apple Pie is a true celebration of countryside cooking. Tender chunks of slow-cooked pork shoulder are paired with sweet-tart Granny Smith apples for a savory-sweet combination that feels like a warm hug on a plate. Infused with aromatic thyme, sage, and a rich chicken stock gravy, this filling is nestled in a buttery shortcrust pastry that bakes to golden perfection. The recipe is straightforward yet deeply satisfying, making it an ideal centerpiece for cozy family dinners or weekend gatherings. Serve this golden pie fresh from the oven, and enjoy the irresistible contrast of its flaky crust with the luscious, flavorful filling. Perfect for those seeking traditional comfort food with a modern twist, this dish brings the essence of farmhouse flavors straight to your table.
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Recipe Information
Ingredients
- 500 g Pork shoulder
- 2 large Apple (firm, like Granny Smith)
- 1 medium Onion
- 1 tbsp Olive oil
- 2 cloves Garlic cloves
- 2 tsp Fresh thyme
- 1 tsp Ground sage
- 2 tbsp Plain flour
- 200 ml Chicken stock
- 1 tsp Salt
- 0.5 tsp Black pepper
- 500 g Shortcrust pastry
- 1 large Egg
- 1 tbsp Milk
Instructions
Preheat your oven to 180°C (350°F).
Cut the pork shoulder into small, bite-sized chunks and set aside.
Peel, core, and dice the apples into medium-sized chunks. Finely chop the onion and mince the garlic.
Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, thyme, and sage to the pan, cooking for an additional minute until fragrant.
Increase the heat to medium-high and add the pork chunks to the pan. Cook until the pork is browned on all sides, about 5 minutes.
Sprinkle the flour over the pork mixture, stirring well to coat the meat evenly, and cook for 1-2 minutes.
Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Reduce the heat and let the mixture thicken slightly, about 5 minutes.
Season with salt and black pepper, then gently stir in the diced apples. Cook for 2-3 more minutes, then remove from heat and let the mixture cool slightly.
Roll out two-thirds of the shortcrust pastry on a floured surface to fit your pie dish, leaving some excess for trimming.
Press the pastry into the bottom and sides of the pie dish, ensuring there are no air bubbles.
Pour the pork and apple filling into the pastry-lined dish, spreading it out evenly.
Roll out the remaining pastry to create a lid. Place it over the pie, pressing the edges to seal, and trim any excess pastry.
Crimp the edges of the pastry for decoration, and cut a small steam hole in the middle of the lid.
Beat the egg with the milk to create an egg wash. Brush this over the top of the pastry to give it a golden finish.
Bake the pie in the preheated oven for 45-50 minutes, or until the pastry is golden brown and crisp.
Let the pie rest for 10 minutes before serving. Slice and enjoy your farmhouse pork and apple pie!
Nutrition Facts
Calories |
3712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 343.6 g | 125% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 60.1 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 362 mg | 28% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
