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Cheshire Pork Pie
Please note: This is NOT a low-fat recipe.

(6-8 servings)

1 recipe pie pastry, rolled ¼-inch thick
2 lb. pork loin, cubed (trim all visible fat if possible)
2 teaspoons sage
1 teaspoon salt
½ teaspoon ground black pepper
4 baking apples, peeled, cored and sliced thin
¾ to 1 cup apple cider
2 tablespoons sugar
1 tablespoon butter or margarine
egg wash (1 - 2 beaten eggs, or egg whites - OPTIONAL)

Preheat the oven to 350° F.

Roll out the pie crust and fit it into the bottom of a pie pan. Layer half of the cubed pork,  followed by half of the sage, salt and pepper, and then half of the apple slices. Sprinkle 1 tablespoon sugar over all. Repeat the procedure for the next layer. Dot the top with butter, and pour the apple cider over all. Add the top pie crust and crimp it closed. Garnish the top with any leftover apple slices. If desired, glaze the top crust with the egg wash. Slash the top crust a few times to let steam escape.

Bake for 1 ½ hours. Let stand 15 minutes before slicing.

Calories
248
Protein (g)
13.3
Cholesterol (mg)
38
Fat (g)
12
Carbs (g)
21.5
Sodium (mg)
482



Calories from:
Fat
43.9%
Carbs
34.6%
Protein
21.4%

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