Pork & Apple Pie with Cheddar-Sage Crust

For the crust:


2-1/2 cups all-purpose flour, plus extra for work surfaces
2 teaspoons dried sage, finely crumbled
1/2 teaspoon table salt
16 tablespoons (2 sticks) chilled unsalted butter, cut into small cubes
3 ounces sharp cheddar cheese, finely grated
6-8 tablespoons ice water
1 egg blended with 1 tablespoon water
Garnish: fresh sage leaves (optional)


First, make the dough: In a medium-size bowl, whisk together flour, sage, and salt. Sprinkle butter cubes over flour mixture and use your fingers to work them in (rub your thumb against your fingertips, smearing the butter as you do), until the mixture looks like cornmeal, with plenty of small lumps. Use a fork to stir in cheese. Sprinkle 6 tablespoons ice water, and stir with a fork until dough begins to come together. If needed, add another tablespoon or two of ice water. Turn dough out onto a lightly floured counter and knead three times. Gather dough into a ball; then divide into two portions, one slightly bigger. Press each portion into a disk and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days).

For the filling:


12 servings

Preparation Time

1 Hour

Total Time

90 Minutes

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This was excellent!! However,

This was excellent!! However, it is important to make sure that you have a big enough pie plate or something to cook it in. We ended up using a large oven safe paella skillet.