Pork Sausage and apples is a period concoction; pies are too, and putting anything in a pie goes back to the Middle Ages. I didn’t have any blackbirds to bake in a pie for the last muster but this seemed to satisfy.

Several members asked me for the recipe and as I didn’t have one, you’ll have to be indulgent as to quantities of ingredients. I’ll start with the crust . For meat pies, I like a lard crust. While flaky, they hold up better to the moisture and are substantial .

Pie crust:

  • 2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  •  23 cup lard (or Crisco if you’d rather)
  • 5 -7 tablespoons cold water. I actually use vodka which I store in the freezer. it’s colder than water and the alcohol evaporates when baked.

Directions

  1. Put flour into a mixing bowl with the lard or shortning
  2. Using a pastry cutter or your floured fingers, cut the lard into the flour until it’s very crumbly.
  3. add salt and water.
  4. Mix until dough is formed.
  5. Roll out on flat surface.

I made the crust at home , rolled it out and on waxed paper and brought it with me. Since I made 2 pies, I did two batches which made 4 – 9 inch crusts. I put 2 of them  in pie pans and set aside while I made the filling.

Filling:

  • 2 lbs homemade lean pork sausage (or any kind you want)
  • 2 medium sized sweet onions, chopped fine
  • 1 medium red pepper, 1 small  green pepper, chopped fine
  • 6 medium apples (I used Macintosh but half whatever apple you have AND  half Granny Smith would be great.), peeled and chopped
  • 1 lb divided, grated extra sharp cheddar cheese
  • 3 tbs butter
  • 1 tablespoon + of flour (maybe more)
  • 1 egg scrambled
  • 1/4 organic apple vinegar
  • 1/4 cup + Stevia (If it weren’t for my diabetic friends, I’d use dark brown sugar)

Directions:

  1. In a skillet, Crumble the sausage and brown it. Remove after it’s done and set aside.
  2. Deglaze with a little bit of vinegar. Then melt butter, add the onions and peppers and fry until semi soft and the onions are golden. Ad the apples and cook down a little.
  3. Add the sausage back to the pan and mix with the remaining vinegar and sugar or stevia. cook a little to combine.
  4. At this point, you’re done and then you fill the crusts high. the crusts should be in pie pans ready to be filled.
  5. Brush the egg on the sides and bottom of each crust.
  6. mix a bit of flour in the filling to bind the liquid when baking.
  7. Layer the cheese on top and fill each pie.
apples and sausage

Egg washed pie crust and filling

 

cheese

Add the cheese

Put the crust lids on, pinch the sides to close and spread remaining egg wash on tops. Cut vents in to let the steam out.

As to baking. , I put each one in a dutch oven and used what is described as a quick fire, coals on top and on bottom. If I was making this in my oven, I’d start at 425 degrees for about 15 minutes and them reduce to 375 for about 40 minutes or so.

pie baking

Dutch ovens are stacked with coals between. I turned them every 15 minutes.

I made a salad. The dressing was a simple dressing of 3 parts good olive oil (I used infused oil with lemon), a bit of Stevia or sugar, a pinch of salt and pepper and 1 part apple cider vinegar. Can’t get anything this good in a restaurant!!!

 

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Hannah Glasse’s Pork Pie with minor tweaks: TOUCHDOWN!

Harvest Celebration was this weekend past and all I can say is WOW! The food was totally delicious and incredibly varied, from bar – b-qued bear ribs to bread pudding with rum sauce, the regiment cooks outdid themselves!  More about that later. If you read the last post, you read about Hannah Glasse’s Pork Pie. The photo shows what it looked like  and all I can say is that if the dinner was a football game, this would have been the winning touchdown! There were no leftovers!

I did some minor tweaks to it which I thought I’d tell you about.For one thing, I used a hot water crust so it would be sturdier and would withstand the weight of the pie and the liquid. Instead of using pure lard, I used half lard, half butter.  I also cut the pork into inch or so chunks and ground about a third of it. I also included about 8 oz of lean bacon instead of the butter for added taste. Herbs included a tablespoon of finely minced sage and a half  tsp of mace and half tsp of all spice besides the nutmeg. I also mixed finely sliced onion which I sprinkled with sugar and let sit for a while in with the apples.

I think the secret to the tenderness of the meat was that I marinated it in a local white wine and 2 garlic cloves for 24 hours. After doing a little research, I realized that the liquid would actually bind the meat as well as steam it in the coffin so I used the white wine and pigs feet (salt, pepper, celery and carrots) and made an aspic. When the pie had finished baking, I added what turned out to be a cup of the gelatine.

It’s a little  labor intensive but so very delicious and will definitely be one to make again next year.