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Pork and Apple Pie with Cheddar-Sage Crust

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Introduction

Pork and Apple Pie with Cheddar-Sage Crust is a delightful fusion of savory meatiness from pork and the sweet, tart contrast from apples, all encased in a flaky crust infused with cheddar cheese and sage. This classic twist on a traditional pie promises to tantalize your taste buds while offering comfort food at its finest.

Tips for this recipe

To ensure the perfect balance of flavors and textures, it’s crucial to work quickly with the dough to prevent it from warming up. Chill both your ingredients and equipment whenever possible. The crust should be rolled out between layers of parchment paper for easy handling and a seamless transfer onto baking sheets.

Why you will love this recipe

This Pork and Apple Pie with Cheddar-Sage Crust is more than just a meal; it’s an experience that combines the rustic charm of homemade pies with innovative flavor combinations. The hearty, succulent pork complements the sweet and tangy apples beautifully, while the cheddar and sage crust adds depth and complexity to every bite.

Ingredients

  • 2 1/2 cups (350 g) all-purpose flour
  • 2 teaspoons dried sage, finely crumbled
  • 1/2 teaspoon table salt
  • 16 tablespoons (2 sticks; 255 g) chilled unsalted butter, cut into small cubes
  • 3 ounces (85 g) sharp Cheddar cheese, finely grated
  • 6 to 8 tablespoons (90 to 120 ml) ice water
  • 1 egg blended with 1 tablespoon water
  • Fresh sage leaves for garnish (optional)
  • 1 1/2 pounds (about 3 large) firm-sweet apples (see Apple Notes), unpeeled, cored, and cut into 1/4-inch-thick wedges
  • 1 1/2 pounds (about 3 large) firm-tart apples, unpeeled, cored, and cut into 1/4-inch-thick wedges
  • 2 tablespoons vegetable oil
  • 1 small onion, very finely chopped
  • 2 pounds (900 g) ground pork (preferably 15 to 17% fat)
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 3 1/2 tablespoons plain breadcrumbs

Adviced equipments

  • Meat Grinder (for grinding pork and possibly other meats)
  • Stand Mixer with Dough Hooks (to mix dough for crust efficiently)
  • Parchment Paper Sheets (useful for rolling out the pie crust on parchment paper without sticking)
  • Silicone Baking Mat (can be used as a reusable and non-stick baking surface for pies)
  • Digital Kitchen Scale (for precise measurement of ingredients, critical in baking)
  • Mandoline Slicer (to thinly slice apples or other vegetables if needed for garnish or recipe variations)
  • Pastry Cutter/Rolling Pin Set (for making and shaping pie crusts with precision)
  • Kitchen Knife (essential for preparing ingredients, cutting fruits, etc.)
  • Wooden Spoon / Spatula (useful for mixing ingredients, folding dough, etc.)
  • Silicone Baking Mat (again, useful for a non-stick surface during baking)
  • Pizza Cutter or Parchment Paper Sheet with Scoring Tool (if using parchment paper to prevent the pie crust from sticking and for easier transfer onto a baking sheet)

History of the recipe

The rich history of pies dates back thousands of years, evolving through various cultures and culinary traditions. The inclusion of cheddar cheese in pie crusts has its roots in European baking techniques, where dairy products were valued for their flavor-enhancing properties. This particular recipe, a modern take on a classic combination, brings together the rustic charm of American pork dishes and the nuanced flavors of cheese and herbs.

fun facts about this recipe

Did you know? The art of pie-making has been celebrated through generations, with each culture putting its unique spin on it. From the apple pies that became a symbol of American heritage to cheese-infused crusts being used in European cuisine for centuries, this recipe is part of a much larger culinary tapestry.

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Pork and Apple Pie with Cheddar-Sage Crust

Pork and Apple Pie with Cheddar-Sage Crust

amanda

Equipment

  • - Meat Grinder (for grinding pork and possibly other meats)

  • - Stand Mixer with Dough Hooks (to mix dough for crust efficiently)

  • - Parchment Paper Sheets (useful for rolling out the pie crust on parchment paper without sticking)

  • - Silicone Baking Mat (can be used as a reusable and non-stick baking surface for pies)

  • - Digital Kitchen Scale (for precise measurement of ingredients, critical in baking)

  • - Mandoline Slicer (to thinly slice apples or other vegetables if needed for garnish or recipe variations)

  • - Pastry Cutter/Rolling Pin Set (for making and shaping pie crusts with precision)

  • - Kitchen Knife (essential for preparing ingredients, cutting fruits, etc.)

  • - Wooden Spoon / Spatula (useful for mixing ingredients, folding dough, etc.)

  • - Silicone Baking Mat (again, useful for a non-stick surface during baking)

  • - Pizza Cutter or Parchment Paper Sheet with Scoring Tool (if using parchment paper to prevent the pie crust from sticking and for easier transfer onto a baking sheet)

Ingredients

  • 2 1/2 cups (350 g) all-purpose flour

  • 2 teaspoons dried sage, finely crumbled

  • 1/2 teaspoon table salt

  • 16 tablespoons (2 sticks; 255 g) chilled unsalted butter, cut into small cubes

  • 3 ounces (85 g) sharp Cheddar cheese, finely grated

  • 6 to 8 tablespoons (90 to 120 ml) ice water

  • 1 egg blended with 1 tablespoon water

  • Fresh sage leaves for garnish (optional)

  • 1 1/2 pounds (about 3 large) firm-sweet apples (see Apple Notes), unpeeled, cored, and cut into 1/4-inch-thick wedges

  • 1 1/2 pounds (about 3 large) firm-tart apples, unpeeled, cored, and cut into 1/4-inch-thick wedges

  • 2 tablespoons vegetable oil

  • 1 small onion, very finely chopped

  • 2 pounds (900 g) ground pork (preferably 15 to 17% fat)

  • 1 tablespoon firmly packed light brown sugar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 3 1/2 tablespoons plain breadcrumbs

Instructions

1

Instruction 1

First make the crust: In a medium bowl, whisk together the flour, sage, and salt until well combined. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Stir in the cheese with a fork until evenly distributed. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add an additional tablespoon or two of ice water (you shouldn't need much more). Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Press each portion down into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2

Instruction 2

Make the filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes. Transfer to a dish and set aside. Add oil to the pan and increase the heat to medium-high. Add the onion, pork, brown sugar, salt, and spices. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Set aside.
3

Instruction 3

Prepare the crust: Unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper or wax paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to a 13-inch circle. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Peel off the remaining parchment and press the crust into the sides of the pie plate, draping any excess over the edge. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to an 11-inch circle. Set aside.
4

Instruction 4

Preheat the oven to 425°F and set a rack to the second-to-bottom position. Fill the pie: Pour the meat mixture into the bottom crust and gently smooth the top with a spatula. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Peel the top sheet of parchment off the top crust. Transfer, peeled side down, to the pie, then peel off the remaining parchment. Using a sharp knife, make two 3-inch slashes in the crust to allow steam to escape. Fold the edges of the bottom crust up over the top crust and crimp the edges to seal. Brush the crust with the egg wash and decorate with sage leaves, if desired. Bake at 425°F for 10 minutes, then reduce the heat to 375°F and bake until the crust is golden brown, 25 to 35 minutes more. Remove from oven and let cool 25 minutes before serving.
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