Line the sides of a deep baking dish with pastry dough (do not put the dough in the bottom of the dish). In the bottom of the dish put a layer of pork. Season the meat with salt and pepper and add some pieces of pastry dough. Top with a layer of prepared apples. Add another layer of pork and another layer of apples; proceed with layers until the pot is nearly full; finishing loosely with a lid of pie dough. Cut a cross-slit into the top; through which pour some cider to moisten. Cover the with foil, to prevent from burning the crust. Remove foil the last 15 minutes of baking.