Pork and apple pie with hot water crust
A sturdy, golden hot water crust pie packed with seasoned pork and a little apple.
- Time2 hr 30
- LevelHard
- Costabout £1.03 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Mix the pork, apple, sage, nutmeg, pepper and 1.5 tsp salt in a bowl.
- 2
Put the lard and water in a pan and bring to the boil. Tip in the flour and a pinch of salt and stir to a dough. Keep it warm.
- 3
Cut off a third of the dough for the lid. Press the rest into a lined, deep 18 cm cake tin, up the sides.
- 4
Pack in the filling. Roll the lid, brush the rim with egg, press on and crimp. Cut a steam hole and brush with egg.
- 5
Bake for 30 minutes, then turn down to 160°C (140°C fan) and bake for 1 hour 15 minutes more. Cool completely.
75 min - 6
Warm the stock with the soaked gelatine until dissolved. Pour into the steam hole in small amounts and chill for 3 hours before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.