Season the pork all over generously with salt and pepper. Heat a tablespoon of the oil in a frying pan and fry the meat over a medium-high heat
until browned all over – it is best to do this in three batches so that you don’t overcrowd the pan. Transfer the meat to a large casserole dish as it is browned.
Add another tablespoon of oil and fry the onions over a medium-high heat until soft and golden-brown. Preheat the oven to 180C/Fan 160C/Gas 4.
Deglaze the pan with half of the dry cider
dissolving a pork stock cube into the cider as soon as it begins to simmer. Stir hard to lift the sediment from the pan.
Pour the liquid into the casserole dish and add the remaining cider
150ml/5fl oz of cold water
six whole sage leaves and the bay. Cover and cook in the oven for 1½–2 hours
stirring halfway through cooking
or until the pork is very tender.Â
Carefully tip the pork mixture into a colander over a bowl and allow to drain
then set the cooking liquor aside. Remove the whole sage leaves and bay leaf. Transfer the pork and onions to a bowl and leave to cool. Finely shred the remaining sage leaves
then add the sage and apples to the pork
sprinkle with flour and plenty of seasoning
and toss everything together. Set aside while you prepare the pastry.
To make the pastry
put the flour
butter and lard into a food processor and pulse until the mixture resembles breadcrumbs. Reserve 1 tablespoon of the egg beaten with water for glazing the pie
then
with the motor running
add the rest of the egg to the mixture in a constant stream until the dough starts to come together in a ball.Â
Weigh the pastry and set aside 200g/7oz for the pie lid. Form the rest of the pastry into a flattish ball. Place on a lightly floured surface and roll it out into a circle about the thickness of a £1 coin
turning the pastry and flouring the surface and rolling pin regularly.Â
Use the pastry to line the cake tin
leaving the excess overhanging the sides. (There should only be about 2cm/¾ in of excess pastry. If you have more
it might mean that you’ve rolled the pastry too thin to support the filling and you’ll need to re-roll it a bit thicker.) Brush the edge with beaten egg.
Add the pork and apple mixture to the tin
spreading it out evenly. Roll out the reserved pastry for the lid in the same way as before
place the tin on top and cut around it to make a perfect circle for the lid. Place on top of the filling
pressing the edges firmly to seal. Trim off the excess pastry and press the edges firmly together. Use a fork to add a decorative edge to the pie. Make a small hole in the centre with the point of a knife
then brush with more beaten egg to glaze.
Bake the pie in the centre of the oven for 50–60 minutes
or until the pastry is golden-brown. Remove from the oven and use a narrow knife to carefully loosen the pastry case away from the edge of the tin – this will help prevent the pastry from splitting. Leave the pie to stand for about 5 minutes before carefully removing the tin and sliding the pie onto a board or platter to serve.
While the pie is standing
make the gravy. Pour the reserved cooking liquor into a measuring jug and add enough cold water to make the quantity up to 400ml/14fl oz.
Mix 2 tablespoons of the liquid with the cornflour in a small bowl. Pour the rest into a saucepan and place over a medium heat. Bring to the boil
then stir in the cornflour mixture
reduce the heat slightly and simmer for 2 minutes
while stirring. Adjust the seasoning to taste and strain into a warmed gravy jug.
Serve generous slices of pie with the gravy on the side.
