Québécois Pork and Apple Pie
A savory and sweet pie featuring tender pork and tart apples, seasoned with traditional Québécois spices. This dish offers a unique twist on the classic meat pie, incorporating the sweetness of apples for a balanced flavor profile.
🧂 Ingredients
- 750 g Pork shoulder(cut into 1-inch cubes)
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 1.5 cups Pork broth or water
- 2 tbsp Apple cider vinegar
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 2 large Apples(peeled, cored, and sliced (e.g., Honeycrisp or Gala))
- 2 tbsp Butter
- 2 sheets Pie crust(for double-crust pie)
- 1 large Egg(beaten (for egg wash))
👨‍🍳 Instructions
- 1
Preheat oven to 375°F (190°C).
đź’ˇ Tip: Ensure oven is fully preheated before baking. - 2
In a bowl, toss pork cubes with flour, salt, and pepper.
⏱️ 2 minutes - 3
In a large oven-safe pot or Dutch oven, melt butter over medium-high heat. Brown pork in batches, then set aside.
⏱️ 10 minutes - 4
Add onion to the pot and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
⏱️ 6 minutes - 5
Return pork to the pot. Stir in pork broth, apple cider vinegar, cinnamon, and nutmeg. Bring to a simmer.
⏱️ 3 minutes - 6
Cover the pot and transfer to the preheated oven. Bake for 1 hour, or until pork is tender.
⏱️ 1 hour - 7
Remove pot from oven. Stir in sliced apples. Let cool slightly.
⏱️ 5 minutes - 8
Line a 9-inch pie plate with one pie crust. Fill with the pork and apple mixture.
đź’ˇ Tip: Ensure the bottom crust is evenly distributed. - 9
Place the second pie crust over the filling. Crimp the edges to seal and cut vents in the top crust.
đź’ˇ Tip: Decorative crimping can enhance appearance. - 10
Brush the top crust with beaten egg wash. Bake for another 25-30 minutes, or until crust is golden brown and filling is bubbly.
⏱️ 30 minutes💡 Tip: If crust browns too quickly, tent with foil. - 11
Let the pie cool for at least 15 minutes before serving.
⏱️ 15 minutes
đź’ˇ Pro Tips
- âś“Using a mix of sweet and tart apples provides a more complex flavor.
- âś“Ensure the pork is tender before assembling the pie.
- âś“Allowing the filling to cool slightly prevents the bottom crust from becoming soggy.
🔄 Variations
- Add a tablespoon of Dijon mustard to the filling for a tangy kick.
- Incorporate dried cranberries for added tartness and color.
- Use a mix of pork and beef for a richer flavor.