The credit for this recipe goes to Jodi DeLong.  Her recipe was published in a Saltscapes magazine some years ago.  I did change up a few things to make it my own and continue to make it as a warm satisfying winter dish.  Serve it with a selection of steamed vegetables.


  • Pastry for double crust pie
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cooking apple, diced
  • 2 medium potatoes, peeled, boiled and mashed
  • (reserve water from boiled potatoes)
  • 1/2 cup apple cider
  • 1/2 teas salt
  • 1/2 teas pepper
  • 1 teas thyme
  • 3/4 teas sage
  • 3/4 teas dry mustard
  • 1 teas ground cloves
  • 1 teas cinnamon


  1. In a large fry pan, fry the beef and pork until browned. If the meat is fatty, drain in a colander and return meat to fry pan.
  2. Add 1/2 cup apple cider, onion, garlic and seasonings.
  3. Bring to boil, reduce heat and simmer 10 minutes. If mixture gets dry add some of the water from the drained potatoes.
  4. Stir in mashed potatoes and diced apples.
  5. Simmer another 5 minutes.
  6. Remove from heat and leave to cool a bit while you prepare the pie shell.
  7. Divide the dough in half and roll out one half and place it in a pie plate.
  8. Fill with the meat mixture.
  9. Roll out the other half of the pie dough and and place on top.
  10. Seal the edges, poke vent holes in the top crust and egg wash if desired.
  11. Bake 400F for 30 minutes.


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