Ingredients
Crust:
3 cups all-purpose flour
1 tsp seasoned salt
½ cup shortening, cut into small chunks and chilled
½ cup unsalted butter, cut into small cubes and chilled
1 tbsp apple cider vinegar
½ cup ice-cold water
Filling:
3 large honey crisp apples, peeled, cored, and thinly sliced
3 tbsp brown sugar
1 tsp cinnamon
2 lbs ground pork
Half an onion, chopped
Seasoning: Seasoning salt (1 1/2 tsp), salt (1/2 tsp), pepper (1/2 tsp)
½ cup dry Italian breadcrumbs
½ cup chicken broth
1 egg, beaten (for egg wash)
Directions
Crust Instructions:
In a medium bowl, whisk flour, salt and pepper to combine.
Using a pastry cutter or your fingers work the shortening and butter into the flour mixture until no chunks bigger than a pea remain.
Sprinkle vinegar and water over the dough and mix just until dough holds together, do not overmix.
Divide dough in half and form into two disks. Wrap disks in plastic wrap and chill at least one hour.
After chilling, roll each disk into a 12-inch round. Use one to line the pie plate and the other to cover the pie once filled.
Filling Instructions:
Pre-heat oven to 400F.
In a medium bowl combine apples, brown sugar and cinnamon. Toss to combine then set aside.
Brown pork and onion in a skillet until cooked through, then drain excess fat. Add seasonings, taste and adjust as desired. Remove from heat and mix in bread crumbs and broth.
Fill one pie crust with pork mixture.
Spoon apple mixture evenly on top of pork mixture and cover with remaining pie crust. Fold and pinch edges to seal. Brush beaten egg across top of pie, then cut slits in top crust to allow steam to escape.
Bake until crust is cooked through and golden brown, about 45-50 minutes. Serve warm.