Pork and Apple Pie with Cheddar-Sage Crust Recipe | Epicurious

Ingredients

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