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Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This traditional English pie is always appreciated in our house. It's a two-crust savoury pie that's very economical to make and uses up those orchard apples! The combination of apples and pork is always a winner and never fails to remind me of falling leaves and chilly Autumn evenings. I do this by eye at home, sometimes adding a little more cornflour if I think the sauce won't be thick enough or adding a little more ham/onions. I also sometimes throw in some chopped mushrooms. It's a very forgiving recipe so I'd suggest 'tweaking' to get the balance of cider/creamyness your family likes and throwing in more veg if you wish.

Ingredients Nutrition

Directions

  1. Preheat oven to 375f/Gas Mark 5.
  2. For the pastry:.
  3. Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish.
  4. For the pie:.
  5. Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish.
  6. Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all.
  7. Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork.
  8. Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked.