A hearty meat pie made from lean pork tenderloin, tart apples and spices. Simple and delicious.
Equipment: a 9 or 10-inch pie pan, lightly oiled or buttered
For The Pastry Dough (makes a double crust):
- 2 sticks cold unsalted butter
- 2 cups unbleached all-purpose flour plus more for dusting
- 1 teaspoon salt
- 6 tablespoons cold water
For The Pork Pie Filling:
- 1 small pork tenderloin about 1 ½ pounds, trimmed of fat and cut, crosswise, into thin slices (1/4-inch).
- 2 granny smith apples
- 1 tablespoon lemon juice
- 3 tablespoons cold, unsalted butter, divided
- 1 cup dry white wine (Vermouth works well)
- 3 tablespoons sugar (I used white sugar)
- ½ teaspoon ground nutmeg, divided
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper, to taste
- 1 large egg
- Cut butter into small chunks and put it into the bowl of a food processor fitted with the s-shaped chopping blade. Add flour, and salt. Pulse about 10 times. Then add the water and pulse about 10 more times or until the texture resembles cornmeal. Pour the mixture into a large bowl or onto a clean surface and, using the heal of your hand, press it little by little, until the butter and flour are incorporated. Divide the dough in half, gather it into two balls, flatten the balls into discs, cover with plastic wrap and refrigerate for at least 15 minutes or up to 24 hours.
- Fill a large bowl with cold water and add 1 tablespoon lemon juice. Peel and core the apples and slice them into ⅓-inch rings, placing the rings in water as you go, to prevent discoloration.
- Melt 2 tablespoons butter over medium heat in a large skillet (preferably cast iron). Add sliced apples in a single layer and let them brown for 2 minutes per side. Use a spatula to gently transfer apples to a plate. Pour the wine into the skillet and bring to a boil over medium-high heat. Let the wine bubble for 2-3 minutes, scraping the bottom of the skillet with a rubber spatula or wooden spoon, to release any bits of cooked apple, until wine has reduced by half. Pour into a heat-proof cup and set aside.
- Preheat the oven to 350ºF. Generously dust your work surface and rolling pin with flour. Remove one disc of dough from the fridge. If it's been in for more than 15 minutes, let it warm up and soften for a few minutes. Roll the dough out into a thin 13-inch circle. Line your pie pan with the dough, trimming off the excess. Save the excess to make decorative leaves for the top crust, if you like.
- Arrange half the pork slices in the bottom of the crust. Season with 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg and a few grinds of pepper. Arrange all of the apple slices on top of the pork. Sprinkle evenly with sugar. Arrange the rest of the pork over the apples and season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and a few grinds of pepper. Chop up the remaining tablespoon of butter and scatter it over the pork. Pour the reduced wine evenly over the filling.
- Roll out the top crust as you did for the bottom. Cover the pie and trim the excess, using the tines of a fork to press and seal edges of top and bottom crusts together. If you want to decorate your pie, roll out excess dough and cut out leaves or any shapes you like. Whisk the egg with a teaspoon of water. Brush the top of the pie with egg wash. Place decorations on and brush them with a little egg wash.
- Bake pie in the middle of the oven for 45 minutes, until the crust is lightly browned. Let the pie stand for 5-10 minutes before slicing. Enjoy!
- Prep Time: 40 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Bake
- Cuisine: English
Keywords: Pork pie, historic recipe for pork pie, pork and apple pie recipe