Pork and Apple Pie with Cheddar-Sage Crust
INGREDIENTS
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CRUST
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2 1/2 cups (350 g) all-purpose flour
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2 teaspoons dried sage, finely crumbled
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1/2 teaspoon table salt
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16 tablespoons (2 sticks; 255 g) chilled unsalted butter, cut into small cubes
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3 ounces (85 g) sharp Cheddar cheese, finely grated
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6 to 8 tablespoons (90 to 120 ml) ice water
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1 egg blended with 1 tablespoon water
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Fresh sage leaves for garnish (optional)
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FILLING:
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1 1/2 pounds (about 3 large) firm-sweet apples (see Apple Notes), unpeeled, cored, and cut into 1/4-inch-thick wedges
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1 1/2 pounds (about 3 large) firm-tart apples, unpeeled, cored, and cut into 1/4-inch-thick wedges
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2 tablespoons vegetable oil
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1 small onion, very finely chopped
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2 pounds (900 g) ground pork (preferably 15 to 17% fat)
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1 tablespoon firmly packed light brown sugar
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1 teaspoon kosher salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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3 1/2 tablespoons plain breadcrumbs
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