Cheshire Pie

Adapted from Hannah Glasse’s Art of Cookery Made Plain and Easy.

1.5 pound pork tenderloin
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg
6 Albermarle Pippins apples
3 tablespoons demerara sugar
3 tablespoons butter
1/2 cup dry Vermouth
2 pie crusts (make ahead or store-bought Trader Joe’s)

STEP ONE
Preheat the oven to 350°.

STEP TWO
Slice the tenderloin into 1/4-inch thick rounds—season with salt, pepper, and nutmeg. Heat a skillet with olive oil and sear the tenderloin until done.

STEP THREE
Core and quarter to apples. Slice thinly to a 1/4 inch.

STEP FOUR
Line the 10-inch deep dish pie pan with one pie crust, allowing the crust to hang slightly over the edge of the pan. Layer the bottom with the tenderloin, sprinkle with sugar, and then a layer of apples sprinkled with sugar. Repeat the layers until all tenderloin and apples are in the pie. Add the butter in pads on top of the layers and pour over the Vermouth. Put the top on the pie and seal the edges well. Cut decorative slits on the top of the pie.

STEP FIVE
Place on a baking sheet on the center rack for over 45 minutes. Let cool for 10 minutes before slicing and serving.