Traditional Cheshire Pork & Apple Pie

Cut lean pork into small cubes.

Peel and slice tart cooking apples.

Layer the pork and apples in a deep pie dish.

Season layers with salt, black pepper, and ground sage.

Pour in a mixture of white wine and a little pork stock.

Cover with a lid of shortcrust or puff pastry.

Bake at 180°C for 1.5 hours until the meat is tender and the pastry is crisp.

A heritage recipe celebrating the county's famous orchards and pork.