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Dartmouth Pie

Serves 4

Ingredients

1.5kg Boned Leg of Pork
3 Onions, peeled and sliced
3 Large Bramley Apples, peeled, cored and sliced
2 tbsp Brown Sugar mixed with a pinch of nutmeg and cinnamon
1/2 Pint Dry cider
8oz Shortcrust Pastry

Method

Preheat oven to 190C/400F/ Gas Mark 6. Cut the pork into thin slices and place a layer in a deep ovenproof dish. Cover with a layer of apples, half of the sugar/spice mixture and then a layer of onions. Repeat the process to use up the remaining ingredients and then pour over the cider.

Roll out the pastry and cover the dish, making two holes for the steam to escape or use a pie funnel.

Bake in the oven for 20 minutes then reduce the heat to 150C/300F/ Gas Mark 2 and cook for a further 60 minutes, with the pasty covered in foil to prevent burning.

Source: The Raphael Project