Cheshire Pork Pie

Cheshire Pork Pie

This is a 1745 recipe. It is as good today and it was back then.
If you are a Pork Aholic as I am this recipe is just made for you?

Cheshire Pork Pie

Ingredients 

3 Lbs thinly sliced boneless pork chops
¼ Teas of nutmeg
2 To 4 Tart apples (granny smith)
1/8 Teas sugar
¼ teas of butter
½ Pint Dry White Wine ( 2 cups)
Pie crust

Directions:

Season pork chops with salt pepper and nutmeg
Place a layer of pork chops on the bottom of  an unbaked pie crust
Peel and core apples and cut into ½” slices.
Place a layer of apples on top of the pork in the pie crust
Sprinkle the Splenda over the top of the apples ( you can use sugar if you prefer).
Cover with another layer of pork then pour the wine over the top. Then dot  with butter pieces.
 Add the top crust then ventilate with slices on the top of the crust.
Bake at 375 Degrees for 45 m