Cheshire Pork Pie
|Short crust pastry||2 Cup (32 tbs)|
|Lean pork||2 Pound|
|Ground nutmeg||1 Pinch|
|Dry white wine/Hard cider||2⁄3 Cup (10.67 tbs)|
Divide the pastry into two pieces and roll into two circles to fit a 10'inch pie plate.
Line with one piece of pastry.
Cut the meat into pieces and chop .
Pare and core the apples and slice .
Put half the pork into the pie shell and season with salt, pepper and nutmeg.
Put the apples on top and sprinkle with sugar.
Top with the remaining pork and season with salt, pepper and nutmeg.
Pour in the wine or cider and dot with flakes of butter.
Cover with the remaining pastry and cut a slit on top.
Decorate with pastry leaves.
Brush with beaten egg.
Bake at 425Â°F for 15 minutes, then reduce to 375Â°F for an additional 45 minutes.