…a.k.a. pork chops and applesauce in a double coffin.
So I totally just made this one up, based on reading and thinking about the medieval predilection for mixing sweet and savory. I thought of how much I love homemade applesauce with my pork chops, and decided that would be a brilliant pie—with the addition of onions, because I’ve always thought onions and apples went well together.
I checked out some very British recipes for pork pies because I wanted (again, in the medieval vein) where to cook the pork IN the pie not BEFOREHAND. The answer for that turned out to be lower temps (like 250° or 275°) for longer times (2-3 hours). Tin foil to prevent over browning of the crust. Also, a full egg (yolk and white) glaze gave the lid the characteristic golden, glossy look. Rosemary, sage, pepper and salt for spicing. I should check what else I used.
Basically, this pie was absolute heaven—so much so that I was unwilling to share it with anyone! Best lunches ever.
One change for next time: try it with a lard crust instead of the basic flaky, butter-and-shortening crust. I mean really, this is what a lard crust was born to surround.