Loosely based on the recipe for Tourte Ardennaise, this Pork And Apple Pie Recipe With Chestnuts is a great winter warmer. So comforting and perfect for balancing the ingredients for good digestion, and with chestnuts for added delicious mouthfuls!
For more tasty pork recipes, try my Easy Andouille Sausages, cozy French Cassoulet Dish, or for a special appetizer, French Country Paté Recipe!
All these are traditional ingredients of the area, and it is made when the apples and chestnuts are in season.
It is a comforting pie for autumn and winter meals, but it is also very tasty eaten cold with pickles and chutneys.
You can make your own pastry, and you will find the instructions here for you, but if your time is precious and you are a busy person, you can also purchase good-quality pastry at the supermarket.
This meat pie is a moist, tender, and tasty meal that goes well with a variety of vegetable side dishes like:
French Green Beans or Beets With Onions, and Special Vichy Carrots.
For a potato accompaniment with less added fat, make French Pommes Boulangére or French Sliced Potato Salad.
Salads are always welcome French Lardon Salad or Easy Chopped Tomato Salad.
Ingredients For This Dish
- Chestnuts, canned, work well
- Cox apples, or substitute with Fiesta, Granny Smith, or Golden Delicious apples
- Lean pork finely minced
- Rancio or Macvin du Jura
- Eggs
- Butter
- Short-crust pastry
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📖 Recipe
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Pork And Apple Pie Recipe With Chestnuts
Equipment
- flan tin 8.5 inch
Ingredients
- 225 gr chestnuts*
- 225 gr cooking apples
- 225 gr ground lean pork
- 100 ml Rancio or Macvin du Jura Wine
- salt and pepper
- 2 eggs
- 15 gr butter
- 225 gr short crust pastry
Instructions
- Cook and shell the chestnuts, and chop into pieces.
- Peel and core then finely chop the apples, about ½ inch thickness.
- Mix the apple, chestnuts, pork, Madeira, and one egg in a large mixing bowl. Season well with salt and pepper.
- Butter the flan tin generously, including the top lip.
- Roll out two-thirds of the pastry to about ¼ inch and line the flan tin with it. Allow the top edges to overlap the sides of the tin.
- Prick the base with a fork then spread the filling over the base.
- Roll out the remaining pastry and place over the tin, sealing the edges. Decorate with pastry shapes, if you wish, and brush with beaten egg. (Do not trim the edges at this stage, the pastry will shrink during cooking. You can trim it once it is cooked and cooled.)
- Cut a small hole in the middle to allow the steam to escape.
- Bake for 45 minutes, and then cool for 10 minutes and serve warm.
Notes
- The easiest method is to roast them in the oven at 425°F/220°C/Gas 7 on a baking tray.
- Simply slit them into the fleshy inside or twice making an X on top. This will make them easy to peel as the corners will lift while roasting, Either way, works.
- Pop them on the tray for about 20 minutes in the oven and then you can peel and chop them when they cool down.
- Chestnuts can also be boiled; this is a good method if you want a chestnut purée for a recipe.
- To cook in this manner, simply wash the chestnuts under running water.
- Then cut each chestnut in half.
- Pop them in a pan of water.
- Bring to a boil and simmer for about 5 to 10 minutes.
- When cool, remove the shells and chop.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.