Pork and Apple Pie
Indulge in the comforting flavors of a classic Pork and Apple Pie, a hearty dish that combines tender, slow-cooked pork shoulder with the natural sweetness of apples for a perfect balance of savory and fruity. Encased in a buttery, golden shortcrust pastry, this recipe is elevated with aromatic thyme, a splash of Worcestershire sauce, and a rich, velvety gravy made from scratch. With each bite, you’ll discover tender chunks of pork, softened vegetables, and thin slices of apple that melt together in perfect harmony. Perfect for cozy family dinners or cold-weather gatherings, this pie is an irresistible centerpiece that's both rustic and refined. Easy to prepare with either homemade or store-bought pastry, this recipe guarantees a filling meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams Boneless pork shoulder (cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 1 medium Carrot (diced)
- 2 cloves Garlic (minced)
- 2 medium Apples (peeled, cored, and sliced thinly)
- 300 milliliters Chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Thyme leaves (fresh)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 grams Ready-made shortcrust pastry (or homemade)
- 1 large Egg (beaten, for glazing)
Instructions
Preheat the oven to 200°C (390°F).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the pork cubes with salt and pepper, then brown them in batches. Transfer to a plate and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, carrot, and garlic until softened, about 5 minutes.
Stir in the flour and cook for 1 minute, then gradually add the chicken stock, stirring continuously to avoid lumps.
Return the browned pork to the skillet, and add the Worcestershire sauce and thyme. Simmer on low heat for 40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Remove the skillet from the heat and fold in the sliced apples. Allow the mixture to cool for 15 minutes.
On a lightly floured surface, roll out 2/3 of the pastry to line a 9-inch (23 cm) pie dish, ensuring there is some overhang.
Spoon the pork and apple filling into the pastry-lined dish, spreading it evenly.
Roll out the remaining pastry to form the pie lid. Place it over the filling, trim the edges, and crimp to seal.
Cut a few slits in the top of the pastry to allow steam to escape, then brush the top with beaten egg for a golden glaze.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 64.0 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 253 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2673 mg | 57% | |
*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.
