Fall is upon us! This pork and apple pie with cheddar sage crust pairs perfectly with a crisp autumn day. I was sent this recipe in a newsletter from The Meat Market, but the original comes from The Apple Lover’s Cookbook. You can find the recipe here.

I can’t take credit for this pie, I was just lucky enough to eat it. The flavors were wonderful and the crust was fantastic!

Chef’s notes:

I reduced the amount of apples from 3lbs to 2lbs. This seemed to be a more balanced meat to fruit ratio and a smaller pie pan could be used. I also did not pulse the meat in a food processor. Although, traditionally many of these meat pies were placed in a meat grinder until a coarse sand-like texture was achieved, I prefer the heartier pebble-like consistency that ground pork supplies.

With so many wonderful flavors in this meat pie, the sage crust can really get overpowered. When I make this again I would increase the amount of dried sage from 2 teaspoons to 3 teaspoons. Alternatively, you could add some fresh or dried sage to the apples while browning them.