Slow-Cook the Pork: In a Dutch oven, heat duck fat over medium-high heat. Brown the pork in batches and set aside. Add the onion and garlic to the pot and cook until softened. Return the pork to the pot, add cider and thyme, bring to a simmer, cover, and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the pork is incredibly tender.
Prepare the Filling: While the pork is cooking, melt butter in a large skillet over medium heat. Add the apples and brown sugar and cook until caramelized, about 15-20 minutes. Stir in Calvados, cinnamon, and nutmeg. Cook for 1 minute more.
Prepare the Crust: In a food processor, pulse together the pastry flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out half of the dough and place it in a 9-inch pie dish. Layer the caramelized apples over the bottom crust. Top with the slow-cooked pork. Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut vents in the top crust.
Bake for 45-50 minutes, or until the crust is golden brown. While the pie is baking, whisk together the Calvados and honey for the glaze.
Brush the warm pie with the Calvados glaze. Let cool slightly before serving.
Ingredients
8
2 lbs907 gPork shoulder-cut into 2-inch cubes
1 tbsp15 mLDuck fat
1 medium150 gYellow onion-roughly chopped
2 cloves6 gGarlic-smashed
1 cup240 mLDry cider
2 sprigs10 gFresh thyme
3 cups360 gApples-peeled, cored, and sliced (Braeburn or Pink Lady)
1/4 cup50 gUnsalted butter
1/4 cup50 gBrown sugar
1 tbsp15 mLCalvados
1/2 tsp2.5 mLGround cinnamon
Pinch1 gGround nutmeg
3 cups375 gPastry flour
1 tsp5 mLSalt
1 1/2 cups340 gVery cold unsalted butter-cut into cubes
1/2 cup120 mLIce water
2 tbsp30 mLCalvados
1 tbsp15 mLHoney
Equipment
Dutch oven
Large skillet
Food processor
9-inch pie dish
Rolling pin
Instructions
Slow-Cook the Pork: In a Dutch oven, heat duck fat over medium-high heat. Brown the pork in batches and set aside. Add the onion and garlic to the pot and cook until softened. Return the pork to the pot, add cider and thyme, bring to a simmer, cover, and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the pork is incredibly tender.
Prepare the Filling: While the pork is cooking, melt butter in a large skillet over medium heat. Add the apples and brown sugar and cook until caramelized, about 15-20 minutes. Stir in Calvados, cinnamon, and nutmeg. Cook for 1 minute more.
Prepare the Crust: In a food processor, pulse together the pastry flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out half of the dough and place it in a 9-inch pie dish. Layer the caramelized apples over the bottom crust. Top with the slow-cooked pork. Roll out the remaining dough and place it over the filling. Crimp the edges to seal. Cut vents in the top crust.
Bake for 45-50 minutes, or until the crust is golden brown. While the pie is baking, whisk together the Calvados and honey for the glaze.
Brush the warm pie with the Calvados glaze. Let cool slightly before serving.
Comments