Cheshire Pork Pie
|Boneless pork loin||3 Pound, sliced|
|Grated nutmeg||1 Teaspoon|
|Tart apples||1 Pound, peeled, cored and sliced (3 Firm Ones, 1/2 Kilogram)|
|White wine||1 1⁄4 Cup (20 tbs)|
Season the pork slices with salt, pepper and nutmeg.
Put a layer of pork in the bottom of a deep pie dish.
Arrange the apple slices in a layer on top and sprinkle on the sugar.
Cover with the remaining pork.
Put in the wine, lay some butter on top, and close your pie by covering it with the pastry.
Cut a slit in the top and bake in a preheated 350° F. [180° C] oven for about one and a half hours.