This Pork Apple Pie Recipe With Cheddar is easy and perfect for a Sunday meal next to a salad. Ready in about an hour. The combination of ground meat, apples or dates, and spices makes this pie well-balanced and delicious.
If you're anything like me, you're always on the hunt for the next great dish to fall in love with. Well, guess what? I think I've got something that's going to tick all the boxes: a Pork Apple Pie Recipe with Cheddar that's as unique as it is delicious.
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Why This Recipe Works
- Easy-to-Find Ingredients: This recipe calls for straightforward, fresh ingredients that you can find at any local supermarket. There are no fancy or hard-to-find items here, just good ol’ pork, crisp apples, robust cheddar, and your staple seasonings and pie crust.
- No-Fuss Preparation: I know your time is precious. That's why this recipe is all about efficiency. With minimal prep and simple steps, you can have this dish in the oven in no time, giving you those pockets of pause in a busy day.
- Versatility for Any Meal: Whether you're sitting down for a family dinner or need something satisfying for a lunchtime treat, this pie has you covered. It's beautifully warm or cold, so it's perfect for meals on the run or leisurely weekend dinners.
Ingredients needed
You can make this pie using a store-bought pie crust, but if you like it homemade, here is what you need:
Ingredients for the pie crust:
- All-purpose flour plus extra for dusting
- Salt
- Unsalted butter
- Large egg
- Milk
Ingredients for the filling:
- Ground pork: is a versatile base that brings both flavor and substance to the pie. For a lighter version, you can use a 50-50 mixture of pork and beef.
- Apples or dates: Granny Smith apples or Honeycrisp hold up well during baking. If you're looking to replace apples with dates, Medjool dates are a great choice for their sweetness and texture.
- Cheese: Parmesan, Cheddar, or your favorite
- Large eggs beaten
- Spices: salt, ground pepper, ground ginger, ground nutmeg, cardamom
- Zest one lemon
Expert tip
Let the pie rest for at least 10-15 minutes after baking. This allows the filling to set, making it easier to slice without the filling spilling out.
How To Serve This Pork Apple Pie
Serving the Pork Apple Pie is as delightful as it is simple. This pie is incredibly versatile, and here’s a rundown of how to present it on the table:
Warm Servings: If you prefer your pie warm, let it rest for a few minutes after baking, then cut it into wedges. The warmth really brings out the aroma of the spices and the savory notes of the pork and beef.
Room Temperature: This pie is delicious served at room temperature and perfect for picnics or potlucks.
Side Dishes: Complement your pie with a side of mixed greens or a crisp salad to add a refreshing contrast to the rich filling. Roasted vegetables, like carrots or Brussels sprouts, can also round out the meal.
Sauces: A dollop of chutney or relish, particularly a fruit-based one like apple or pear, can brighten each bite.
Beverage Pairings: A glass of robust red wine or a pint of stout beer can be the perfect accompaniment to this hearty dish.
For Leftovers: If you have any pie leftover, it can be refrigerated and served cold the next day. The flavors often meld and intensify, making for a great eat-on-the-go option.
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📖 Recipe
Pork And Apple Pie With Cheddar
Equipment
- Ceramic Pie Plate 9-inch deep-dish pie plate
Ingredients
Ingredients for the pie crust (You can also use store-bought pie crust or puff pastry):
- 2 cups all-purpose flour plus extra for dusting
- 1 teaspoon fine salt
- 1 ¼ sticks unsalted butter chopped into pieces
- 1 beaten large egg
- 1 tablespoon cold milk or ice water
Ingredients for the filling:
- 1 ½ pounds ground pork or 50-50 pork and beef mixture
- ½ cup chopped apples (Honeycrisp apples) or Medjool dates
- ¼ cup grated Sharp cheddar cheese Gouda, Parmesan, or your favorite cheese
- 4 large eggs beaten
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- Zest of one lemon
Instructions
- Preheat oven to 375F.
Make the pie crust:
- Sift the flour and salt into a mixing bowl.
- Using your fingertips, rub in the butter until the flour mixture resembles the texture of coarse sand.
- Make a well in the center and add the egg and milk. Mix everything to make a smooth dough.
- Turn the pastry out on to a lightly floured surface and lightly knead two or three times until it comes more together and form a disk.
- Cover the crust with plastic wrap and chill for at least 30 minutes before using.
- Once it is ready to be used, flour your rolling surface and rolling pin.
- Place your chilled disk-shaped dough onto the floured surface and roll it out, rotating it as you go, and applying even pressure rolling away from you and back.
- Rotating the disk as you go, flip it occasionally so you have an even circle, and if your dough starts feeling sticky, apply a light dusting of flour.
- When the dough is a little less than a quarter of an inch thick, transfer it into a 9-inch pie plate, and set it down so that it covers the entire plate, and using your fingers gently push it into the bottom and sides.
- If it is too big, trim the edges using scissors, but make sure you leave a ½-inch border along the edge. You want to be able to fold the dough a little so that it creates a little border that rests on the lip of the plate.
Make the filling:
- In a medium bowl, mix together the ground pork with apples, cheese, eggs, spices, and the lemon zest.
- Spoon the mixture into the pastry shell and bake for 45 minutes at 375 degrees, or until the meat is cooked through.
- The pie can be served warm or cold.
Notes
- Let the pie rest for at least 10-15 minutes after baking. This allows the filling to set, making it easier to slice without the filling spilling out.
- Complement your pie with a side of mixed greens or a crisp salad to add a refreshing contrast to the rich filling. Roasted vegetables, like carrots or Brussels sprouts, can also round out the meal.
Nutrition
Published initially in October 2019 and republished with new text and images in March 2024.
Kate Peragine says
I made a version of this pie last Christmas and it has been requested again! Meat pies are usually overlooked her in the United States except for regional specialties and hand pies so Im looking forward to enjoying this one again!
My version is made with the excess mince meat pie filling, chopped smoked ham bits, ground pork and Irish Cheddar.
The Bossy Kitchen says
Yum, your version sounds really good!