Robbie here! After spending a year abroad in London, I wanted to pay homage to my second home across the pond by making an English pie. While I had eaten and enjoyed the English pork pie amongst other delicious pies in London, I was never enamored with the dish since it is eaten cold. Although that is the way that the many English pies are served, I am a hot food kind of guy. So, I decided to take the traditional English pork pie and put my own American twist on it. Instead of serving this pie cold, I served it piping hot. With that in mind, I followed saveurs recipe which you can see below for my meat mixture:

http://www.saveur.com/article/Recipes/English-Pork-Pie

Yet since I would not be serving the pie cold, I completely discarded the directions on making a broth which would later become a gelatinous mixture that helps to firm up the traditionally cold pie.

Furthermore, though I am a carnivore, I wanted to make the pie about more than just the meat alone and give it some nuance while putting my own spin on the dish. In turn, I decided to caramelize some onions, stew some apples in apple cider, and grate cheddar cheese to put on top in addition to making the aforementioned pork mixture from saveur.com.

Hopefully the flavors will meld together as a pie version of pork chops and apple sauce. It’s like peanut butter and jelly: the two things just go well together!

I know the pie might not need it, but I also very excited that there will also be true English mustard, Coleman’s, to accompany my dish. It will knock your socks off with the kick and cure any sinus problems one may have.

Hopefully this will pay homage to the city I have grown to love. For as Samuel Johnson once said, “he who is tired of London is tired of life.”