Pork, Apple and Sage Pie

pork, apple and sage pie Appetizer
Pork, Apple and Sage Pie
  • Prep 25 min
  • Total 2 hr 0 min
  • Servings 8

A savoury filling of ground pork, apples, butternut squash and kale in tender and flaky pie pastry is the solution to any comfort food craving. ...MORE + LESS -


1 pkg (400 g) Pillsbury™ Refrigerated Pie Crusts
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1 onion, finely chopped
2 tart apples, peeled and chopped
2 lb (1 kg) lean ground pork
1 tbsp (15 mL) torn fresh sage leaves
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) all-purpose flour
1/2 cup (125 mL) reduced-sodium chicken broth
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) cubed butternut squash
2 cups (500 mL) torn kale leaves
1 egg, beaten


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  • 1
    Preheat oven to 400˚F (200˚C). Prepare pie crust according to package directions for a Two Crust Pie, using 9-inch (23 cm) pie plate.
  • 2
    Heat oil and butter in large nonstick skillet set over medium heat; cook onion and apples for 8 to 10 minutes or until softened. Increase heat to medium-high. Add pork, sage, thyme, salt and pepper; cook for 3 to 5 minutes or until pork is browned.
  • 3
    Sprinkle flour over pork mixture; stir until combined. Add broth and mustard; bring to boil. Stir in squash and kale. Simmer, partially covered, for 8 to 10 minutes or until squash is tender and broth is thickened. Let cool.
  • 4
    Spoon filling evenly into pie crust. Top with second crust, wrapping excess top crust under edge of bottom crust. Press edges together to seal; flute edges as desired. Cut slits in top crust to vent. Brush top with beaten egg.
  • 5
    Bake for 45 to 50 minutes or until filling is bubbling and crust is golden brown. Let stand for 20 minutes.

Expert Tips

  • The best apples to use in this dish are Granny Smith, Northern Spy or Pink Lady. Avoid McIntosh and Red Delicious.
  • Serve with a simple green salad for a complete and satisfying meal.

Nutrition Information

Nutrition Facts

Serving Size: 8
% Daily Value
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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