PASTRY CRUST:

1 c. flour
1/2 tsp. salt
3 tbsp. lard
2 to 3 tbsp. cold water

PORK AND APPLE FILLING:

1 1/2 lbs. lean pork, cut into 1 inch cubes
1 c. water
1/2 c. onion, chopped
1 tsp. crumbled dried sage leaves
3/4 tsp. salt
1/2 c. milk
1/4 c. flour
2 lg. tart apples, peeled, cored, sliced
1 tbsp. sugar
1 egg yolk
1 tbsp. milk

First prepare pastry crust. Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate. Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender. Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.

Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry. Beat egg yolk and milk together. Brush crust well with egg wash. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake 25 minutes more. Serve hot. Makes 4 to 5 servings.