Cheshire Pork And Apple Pie

Preamble
"This pork and apple pie is at least 200 years old (Hannah Glasse give it in her Art of Cookery, first edition, 1747), and probably very much older than that. When pigs were killed in the autumn on Cheshire farms - and on Leicestershire farms too - the scraps left over from preparing hams, sausages, brawn, etc. were used in this kind of pie. It might be made of short or hot-water pastry. The apples were usually windfalls from the dessert pippin trees (if they were sour the deficiency was made up with more sugar). In other words, the recipe was adjusted to circumstances."

Ingredients
Hot-water crust or Short Pastry made with 1 lb flour
1 lb lean Pork
1 lb fat Pork or 1 1/4 lb lean and 3/4 lb fat
1 1/2 lb Cox's Orange Pippins
8 oz chopped Onion
Brown Sugar
Salt
Pepper
Nutmeg
2 oz Butter
1 gill White Wine Cider or Light Ale

Method
Mince the pork coarsely (2 or 3 rashers of bacon can be included as well), and the onion finely. Mix them together and season well with salt, pepper and grated nutmeg. Peel, core and slice the apples; season them with sugar and nutmeg. Put a layer of pork into the pastry-lined mould, then apples, then pork, apples and pork. Dot with butter on top, pour on the wine, cider or ale. Finish in the usual way. Bake at Mark 4, 350 degrees F for 1 1/4 hours. Eat hot or cold. Sage can be used instead of nutmeg.

Remarks
Appeared on menu: Hannah Glasse's Pork and Apple Pie $8.20 Pork cooked with apples, white wine and spices then topped with home made puff pastry