Directions

1. 1

   Place pork bones in a large pot and cover with 3 cups of water. Add parsley, thyme sprig, and black peppercorns. Bring to a boil, then reduce heat and simmer gently for 1 hour. Strain the liquid through fine mesh, discarding solids. Return the strained stock to the pot and simmer until reduced to approximately 1/4 cup. Remove from heat, stir in cider and gelatin until fully dissolved, then set aside to cool completely until the mixture reaches a gel-like consistency.

2. 2

   In a medium saucepan, combine lard and 7 fluid ounces of water over medium-high heat. Bring to a boil. While the liquid heats, place flour and 1 teaspoon salt in a heatproof bowl and warm in a 200°F oven for 5 minutes. Pour the hot lard and water into the warm flour and mix with a wooden spoon until a dough forms that pulls away from the sides of the bowl. Knead gently until smooth.

3. 3

   While the dough is still warm, shape approximately 3/4 of it into a loaf. Dust a work surface lightly with flour. Using an upturned 2-pound jam jar (dusted with flour) as a form, carefully mold the warm dough around the jar to create a thin shell approximately 1/4-inch thick. Make a small cross-shaped slit in the center of the dough-covered jar. Set aside the remaining 1/4 of the dough (for the lid) in a warm bowl.

4. 4

   Clip a piece of double-folded parchment paper around the dough-covered jar using a bulldog clip, then invert the jar carefully. Run hot water into the jar and the pastry will slide off onto a greased baking sheet, still wrapped in the paper band. The paper should sit approximately 1/2 inch below the rim of the pastry.

5. 5

   Finely chop the onion and apple. Cut the pork breast into 1/4-inch dice and season generously with salt and white pepper.

6. 6

   Preheat oven to 350°F. Fill the pastry shell with alternating layers of seasoned diced pork, chopped onion, and chopped apple, ending with a layer of pork. Do not pack the filling tightly—keep it loosely arranged.

7. 7

   Roll the reserved dough into a flat lid slightly larger than the opening of the pastry shell. Dampen the rim of the filled pastry with water and carefully place the dough lid on top. Crimp the edges together to seal, then brush the entire surface with beaten egg.

8. 8

   Bake the pie for 1 hour 30 minutes. After 1 hour, remove the parchment paper band and brush the exposed sides with beaten egg. Continue baking for the remaining 30 minutes until the pastry is deep golden brown.

9. 9

   Remove the pie from the oven and allow it to cool slightly. Using a small funnel, gently pour the slightly warmed aspic (pork gelatin mixture) through the cross slit in the top, filling the cavity slowly until full. Transfer to the refrigerator and chill until completely cold, at least 4 hours or overnight.

10. 10

    Serve the pie cold, sliced into wedges, accompanied by hot mustard on the side.