My editor, Maria Guarnaschelli, suggested this recipe, based on her memory of a savory pie served at a London pub. One half of the pie was filled with pork and the other with apples. As I later learned, that dish has its roots in an eighteenth-century workingman's lunch called the Bedfordshire Clanger—a hand-held pie filled with meat on one end and jam on the other. It was a compact way to serve lunch and dessert in one package.
In adapting this idea to my own taste, I decided to layer apples on top of a spiced ground pork filling, rather than setting the two ingredients side by side. The flavors are fantastic together, and this dish has been the hit of many parties. It makes an especially good buffet option, as it can be served warm or at room temperature.
Apple Notes: As with all pie recipes, you want firm fruit here. Some good examples: Granny Smith, Arkansas Black, and Northern Spy for tart apples; and Golden Delicious, Jazz, or Pink Lady for sweet ones.
Equipment: 10- to 12-inch skillet; food processor; 9-inch deep-dish pie plate, preferably glass; parchment paper or wax paper
