September usually brings an abundance of apples. It is this reason this pie came about! This went over with enthusiasm at my house. Apple and pork go wonderfully together, and with a bit of sage and cheddar, you have comfort food. Pork pot pie with a touch of apple sweetness. Make a hearty dinner pie on a chilly fall night!
- Pie Crust (2)
- 1-1/2 lbs. Pork Chop, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 cup water
- 1/4 cup finely chopped onion
- 1-1/2 teaspoons fresh sage
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 1-1/2 cups sliced peeled apples
- 1 tablespoon sugar (optional)
- 1/2 cup shredded cheddar cheese
Brown pork in a saucepan over medium-high heat. Once browned, add salt, chopped onion and sage. Stir frequently. When onion is translucent, add water. Cover and reduce heat to simmer for 20 minutes or up to 35 to 40 minutes if you want your pork to fall apart.
Preheat the oven to 450.
Stir together the milk and flour until smooth and creamy looking. Slowly stir and add to the pork and bring to a boil while stirring. When the mixture is thick, it is ready for the pie.
In a pie dish, over the prepared crust, add half the pork mixture. Layer the apples over the pork, sprinkle with sugar (optional), and then spread half of the cheese. Cover with the rest of the pork and sprinkle with the remainder of the cheese. Top with another pie crust, sealing the edges, and slit the top, add some more small pokes around the perimeter.
Place in the oven for 10 minutes, and then lower the temperature to 350. Bake for an additional 40 minutes, or until top is lightly browned. Let it stand to cool for 15 minutes before slicing.
I hope you enjoy this one!