The classic combination of pork and apples makes this dish a tasty treat or a main course. You can make your own savory crust (think about putting the cheddar cheese in the crust if you do), or use a refrigerated crust if pastry is not your thing.
1 1/2 pounds (about 3 large) firm and sweet apples cut into 1/4 inch thick wedges (skin on)
1 1/2 pounds (about 3 large) firm and tart apples also cut into wedges
1/2 cup grated sharp cheddar cheese
2 tablespoons olive oil
1 small onion, finely chopped
2 pounds of lean ground pork
1 tablespoon light brown sugar
1 teaspoon sea salt
1/2 teaspoon each ground cinnamon and ground ginger
1/4 teaspoon each ground cloves and ground allspice
3 1/2 tablespoons breadcrumbs
Cook the apples in a skillet with no oil on medium to low heat while stirring gently until the apples begin to soften, about 5-6 minutes. Put the apples in a bowl and set aside. Raise the heat to medium high, add oil and cook the pork, onion, brown sugar, salt and spices. Stir the mixture and break up any larger pieces of pork until the pork is lightly browned, about 10-12 minutes. Preheat your oven to 425 degrees. Remove from heat and let this mixture cool for at least 10 minutes. Put pork mixture and bread crumbs into the food processor and pulse until just smooth, maybe 5-6 pulses. Spoon the mixture into the pie crust and smooth out evenly. Add the apple slices in a single layer on top of the pork mixture and press down to make the apples as smooth as possible. Sprinkle the cheese over the apple slices and cover with the pie crust top and seal around the edges. Make a couple of vent holes in the top with a knife and place in the bottom third of the oven for 10 minutes. Reduce the heat to 375 and bake until the crust is golden brown, about another 30 minutes or so. Remove from oven and let cool for at least a half hour before cutting and serving.