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1
Make the pastry In a medium saucepan, bring the water, lard, butter and mustard to a boil, then simmer over moderate heat until the butter and lard are melted, 3 minutes.
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2
In a large bowl, whisk the flour with the salt.
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3
Stir in the lard mixture until a shaggy dough forms, then turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes.
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4
Cut the dough in half and shape into disks.
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5
Wrap the disks in plastic and refrigerate until well chilled, about 2 hours.
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6
Make the filling In a large saucepan, melt the butter in the oil.
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7
Season the pork with salt and pepper, add to the saucepan and cook over moderately high heat, turning occasionally, until browned, about 8 minutes.
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8
Add the onions and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
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9
Add the ale, stock, chorizo, thyme and sage and bring to a boil.
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10
Simmer over low heat until the pork is tender, about 1 hour.
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11
Using a slotted spoon, transfer the pork to a bowl.
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12
Discard the thyme and sage sprigs.
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13
In a medium saucepan, cover the potatoes with water and bring to a boil.
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14
Add a generous pinch of salt and cook over moderate heat until the potatoes are just tender, about 8 minutes.
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15
Drain well.
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16
In a bowl, mash one-quarter of the potatoes with a fork.
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17
Stir the mashed potatoes into the braising liquid and bring to a boil.
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18
Lower the heat to moderate and simmer until reduced to 2 cups, about 7 minutes.
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19
Return the pork to the saucepan and season the filling with salt and pepper.
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20
Let cool completely.
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21
Preheat the oven to 400.
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22
On a floured work surface, roll out 1 disk of dough to a 12-inch round, a scant 1/4 inch thick.
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23
Ease the dough into a 10-inch cast-iron skillet and up the side.
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24
Roll out the second disk of dough to a 12-inch round.
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25
Transfer to a wax paperlined baking sheet and refrigerate.
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26
Spread half of the sliced potatoes in the skillet in an even layer.
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27
Cover with half of the pork filling and top with half of the apples.
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28
Repeat the layering with the remaining potatoes, pork filling and apples.
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29
Cover with the top crust and trim the overhang to 1 inch.
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30
Press the crust rims together, pinch to seal and tuck the dough into the skillet.
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31
Brush the pie with the beaten egg and sprinkle with salt and pepper.
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32
Cut a hole or 4 small slits in the top to vent the steam.
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33
Bake in the center of the oven for 30 minutes.
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34
Lower the oven temperature to 375 and bake the pie for 40 to 45 minutes longer, until the juices are bubbling and the crust is golden brown.
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35
Transfer the skillet to a rack and let the pie cool for at least 30 minutes.
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36
Cut into wedges and serve.
