Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides. Remove the pork from the skillet and set aside.
Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the apples, chicken broth, apple cider vinegar, thyme, salt, and pepper to the skillet. Bring to a simmer and cook until the apples are tender, about 10-15 minutes.
Return the pork to the skillet and stir to combine. Cook for 5 minutes more.
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. Pour the pork and apple filling into the crust. 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 and the filling is bubbly.
Ingredients
6
2 1/2 cups315 gAll-purpose flour
1 tsp5 mLSalt
1 cup226 gCold unsalted butter-cut into cubes
6-8 tbsp90-120 mLIce water
1 lb454 gPork shoulder-cut into 1-inch cubes
1 tbsp15 mLOlive oil
1 medium150 gYellow onion-chopped
2 cloves6 gGarlic-minced
4 cups480 gApples-peeled, cored, and sliced
1/2 cup120 mLChicken broth
1 tbsp15 mLApple cider vinegar
1 tsp5 mLDried thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
Equipment
Large bowl
Pastry blender
Large skillet
9-inch pie dish
Rolling pin
Instructions
Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides. Remove the pork from the skillet and set aside.
Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Add the apples, chicken broth, apple cider vinegar, thyme, salt, and pepper to the skillet. Bring to a simmer and cook until the apples are tender, about 10-15 minutes.
Return the pork to the skillet and stir to combine. Cook for 5 minutes more.
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. Pour the pork and apple filling into the crust. 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 and the filling is bubbly.
Comments