Pork and Apple Pie (Irish)

Food writer and television personality Clodagh McKenna of County Cork developed this recipe, traditional in style, to use sausage meat and bacon made by Avril and Willie Allshire at Caherbeg Free Range Pork, Ltd. in Rosscarbery, in West Cork. They produce some of Ireland's best cured meats, but unfortunately, they can't ship to the North America. Use the best available substitutes, artisanal if possible.

1 Tbsp. butter
medium cooking apples, peeled, cored and sliced
2 Tbsp. pure honey
1 lb pork sausage meat, crumbled (500 g)
½ lb Irish bacon, preferably Galtee's sliced cured pork loin, Tommy Moloney's mild-cured (not smoked or back rashers), or Donnelly's, diced (250 g)
sea salt
black pepper, freshly ground
1 Tbsp. mixed fresh herbs, such as thyme, rosemary, sage and/or winter or summer savoury, minced
½ lb puff pastry (250 g)
1 egg, beaten

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

Melt the 1 Tbsp. butter in a medium skillet over a medium heat. Add the apples and honey, stir well, then cook for about 10 minutes to caramelize, stirring frequently.

Grease a small casserole, then put about one-third of the sausage meat on the bottom, and top with about one-third of the bacon. Season with salt and pepper, sprinkle 1 Tbsp. of the herbs on top, then cover with a layer of caramelized apples. Repeat the process twice to use up all the sausage meat, bacon, and herbs.

Roll out the pastry to a round big enough to cover the surface of pie. Cover the pie with pastry and press down lightly. Prick the pastry with a fork several times, then brush with the beaten egg.

Bake for about 1 hour, or until the pastry has puffed up and turned golden brown.

Makes 4 servings.