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Pork, Apple and Cider Pie

This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the ciderenriched gravy and the sage lends an aromatic note.


  • For the Cider pastry

  • 1 medium egg, beaten

  • 125ml dry cider

  • 125ml olive oil

  • 1 tsp baking powder

  • Pinch of salt

  • 350g– 400g plain flour

  • Beaten egg, to glaze

  • For the filling

  • 1–2 tbsp vegetable oil

  • 1 medium-large onion, chopped

  • 2 celery sticks, chopped

  • 500g pork shoulder, cut into

  • 3–4cm pieces

  • 2 tbsp plain flour

  • 175ml dry cider

  • 175ml chicken stock

  • 1 cooking apple, about 150g, peeled, cored and sliced

  • 2 eating apples, 225–250g in total, peeled, cored and sliced

  • 6 large sage leaves, chopped

  • Salt and pepper


  • 1.

    First make the filling. Heat 1 tbsp oil in a large, wide pan over a medium-low heat. Add the onion and celery and cook gently for 8–10 minutes, until soft but not coloured. Remove the vegetables from the pan.

  • 2.

    Add a little more oil if necessary, increase the heat to medium-high and add half the pork. Brown it well on all sides, remove from the pan and repeat with the remaining pork.

  • 3.

    Turn the heat down a little. Return all the pork to the pan with the onion and celery. Sprinkle in the flour, stir and cook for 1 minute. Gradually add the cider and stock, stirring them in so the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 minutes, until the pork is tender.

  • 4.

    Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre pie dish and leave to cool.

  • 5.

    To make the pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Slowly mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

  • 6.

    Heat your oven to 200°C/gas 6.

  • 7.

    On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a 2cm strip from the pastry. Dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Sit a pie funnel in the centre of the filling. Put the remaining pastry over the pie and press down the edges to seal. Crimp the edges then trim off the excess pastry.

  • 8.

    Brush the pastry with beaten egg and make a steam hole in the centre, exposing the funnel. Bake for 35–40 minutes until the pastry is crisp and golden. Leave for 10–15 minutes before serving, with mash and greens.

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