Old Sturbridge Village prides themselves on creating historic experiences for all of Western Massachusetts to part-take in! Victoria and Ruth visited the show with a preview of their Cider Fest, and taught Lauren how to make Apple and Pork Pie, a recipe from the 1830’s!
To visit their website for a full list of activities, click here
- Pie crust enough for a double crusted pie
- 2-3 lbs. pork (pork with some fat on it works best)
- 6-8 tart apples (Granny Smiths or Cortlands work well)
- ½ c brown sugar
- 1-2 tsp. allspice
- 1 tsp. pepper
- Preheat your oven to 425°F.
- In a small bowl combine brown sugar, allspice and pepper.
- Cut pork into small thin slices, the thinner the better, and set aside.
- Peel, core and cut apples into thin slices and set aside.
- Lay your bottom crust into your pie plate and trim to fit.
- Place a layer of apples in the bottom of your pie plate; sprinkle over a small amount of sugar and spice mixture.
- Add a layer of pork; sprinkle over a small amount of sugar and spice mixture.
- Repeat until pie is heaped high!
- Top with top crust, trim and crimp edges. Cut a few slits in top crust to allow venting.
- Bake at 425° for 15 minutes, then reduce heat and continue to bake at 350° for 35-45 minutes or until apples are soft and crust is brown.