Ingredients
CRUST:1 cup all-purpose flour1/4 teaspoon salt2/3 cup shredded cheddar cheese1/3 cup shortening3 tablespoons cold waterFILLING:1-1/2 pounds boneless pork, cut into 1/2-inch cubes1 cup water1/4 cup finely chopped onion3/4 teaspoon dried sage3/4 teaspoon salt1/4 cup all-purpose flour3/4 cup milk1-1/2 cups thinly sliced peeled apples1 tablespoon sugar
Preparation
In a bowl, combine flour and salt; mix well. Add cheese; toss to coat. Cut in shortening until mixture resembles coarse crumbs. Stir in water only until moistened. Form into a ball. Roll two-thirds of the ball into a 11-in. circle; place in a 9-in. pie pan, lining the bottom and sides. Roll remaining pastry into an 8-in. circle; cut into eight wedges. Chill pastry shell and wedges while preparing filling.
Brown pork in a skillet over medium-high heat. Add water, onion, sage and salt. Reduce heat; cover and simmer for 30-40 minutes or until meat is tender. Combine flour and milk to form a smooth paste; gradually add to pork mixture. Bring to a boil; boil and stir for 2 minutes. Spoon half into prepared shell. Top with apples and sprinkle with sugar. Spoon remaining pork mixture over apples. Arrange pastry wedges on top.
Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30-40 minutes longer or until pastry is lightly browned and crisp.
