Pork and Apple Pie with sage is a delicious flavor combo of savory and a hint of sweetness in a flaky crust. Sliced apples are layered on top of a filling of seasoned ground pork making a lovely Sunday or weeknight dinner.
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I made a fancy crust with tiny leaf cookie cutter shapes but a regular pie crust on top works perfectly. I was just inspired by the mountain of leaves raked from our back yard.
Getting started with the Pork and Apple Pie
Begin by chopping the onions and celery.
Prepare the fresh sage by removing the leaves from the stems. Stack several leaves on top of one another. Make several slices down the length of the stack of leaves and then make narrow cuts across. You can also just stack the leaves and cut crosswise into thin strips.
Add the ground pork, onion and celery to a 10-inch skillet.
Stir and cook until no longer pink. Drain off excess fat.
Stir in the breadcrumbs, chicken broth, salt, sage and pepper.
Line a 9-inch pie plate with one of the pie crusts, trim. Spoon the meat mixture into the pie plate.
Peel, core and thinly slice the apples.
In medium bowl, combine the apples, sugar and allspice.
Spoon apples over the meat mixture.
If you are cutting the pie crust into shapes, place on top of the apples slightly overlapping. Otherwise, place the remaining pie crust over the apple mixture; fold under and crimp. Cut slits in top crust.
Brush with a little milk.
Ready for the oven; bake 35-40 minutes or until golden. Let stand 10 minutes before serving.
Pork and Apple Pie
Prep Time: 20 minutes Cooking time: 40 minutes Resting Time: 10 minutes
- 1 pound lean ground pork
- 1 medium yellow onion, chopped
- 1 stalk celery, chopped
- 1/2 cup fine dry bread crumbs
- 1/2 cup lower-sodium chicken broth
- 1/2 tsp salt
- 1 teaspoon fresh sage or 1/2 tsp ground sage
- 1/8 tsp. ground red pepper (cayenne)
- 2 store-bought or homemade pie crusts
- 2 medium tart apples, peeled and thinly sliced (I use Granny Smith)
- 2 Tbs sugar
- 1/4 tsp ground allspice
- milk or egg wash for brushing
Preheat oven to 400 degrees. In a 10-inch skillet, cook the ground pork, onion and celery until the meat is no longer pink. Drain off fat. Stir in the breadcrumbs, chicken broth, salt, sage and pepper.
Line a 9-inch pie plate with one of the pie crusts, trim. Spoon the meat mixture into the pie plate. In medium bowl, combine the apples, sugar and allspice. Spoon over the meat mixture.
Place the remaining pie crust over the apple mixture; fold under and crimp. Cut slits in top crust. Brush with a little milk or egg wash. Bake 35-40 minutes or until golden. Let stand 10 minutes before serving.
And, for dessert:
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