Thanks to the Irish Heritage Newsletter...sounds interesting. PORK CISTE (pork & apple casserole pie) A pie casserole made with pork and apple filling topped with crust. PASTRY CRUST: 1 cup flour 1/2 teaspoon salt 3 Tablespoons lard 2 to 3 Tablespoons cold water PORK AND APPLE FILLING: 1 1/2 pounds lean pork, cut into 1-inch cubes 1 cup water 1/2 cup chopped onion 1 teaspoon crumbled dried sage leaves 3/4 teaspoon salt 1/2 cup milk 1/4 cup all purpose flour 2 large tart apples, peeled, cored, sliced 1 Tablespoon sugar FOR GLAZE: 1 egg yolk 1 Tablespoon milk FOR THE 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. FOR THE FILLING: 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 F. for 10 minutes. Reduce heat to 350 F. and bake 25 minutes more. Serve hot. Makes 4 to 5 servings. International Creative Cookbooks Irish Cooking -- Pat Connors, visiting Port Charlotte FL http://www.connorsgenealogy.com