Ingredients

A 12-oz pack of shortcrust pastry
2 pounds lean, minced pork
4 apples, sliced and cored
1 stick butter
2 rashers bacon
1-1/4 cups dry white wine 1 teaspoon dried sage, or 1 tablespoon fresh, chopped sage
1 egg to glaze
salt, pepper and nutmeg

1. Roll out the pastry and line a 7 inch pie dish, or I usually use a casserole dish, roll out enough pastry to make the lid too.
2. Mix together the pork and bacon in a bowl and season with the salt, pepper, nutmeg and sage.
3. Arrange a layer of pork in the bottom of the dish, then a layer of apple and continue until the dish is full.
4. Pour in the white wine and dot the top of the mixture with butter.
5. Put the pie lid on top and make a slit in the pastry. Glaze with a little egg.
6. Bake in the oven at 425°F, 220°C, gas mark 7 for 15 minutes, then reduce the heat to 375°F, 190°C, gas mark 5 and bake for a further 45 minutes.
7. Serve hot or cold. Traditionally it was served hot with peas, now it is more usually eaten cold.