🌎 The World Cookbook

For the crust:
7 tbsp. lard, diced
7 tbsp. unsalted butter, diced
Scant 1 c. water
4 1/2 c. all-purpose flour
1 1/2 tsp. salt
2 eggs, beaten, plus 1 egg, to glaze
For the filling:
3 lb. pork shoulder
1/2 lb. pork liver
2 c. yellow corn meal
2 tsp. salt
1/2 c. finely chopped onion
1/2 tsp. dried thyme
2 tsp. dried sage
2 tsp. dried marjoram
1/4 tsp. ground cloves
1 tsp. freshly ground black pepper
3 apples, peeled and sliced to 1/4″ thickness (Golden Delicious work well)
2 tbsp. dark brown sugar

Make the crust: Heat the lard, butter, and water until the fats are melted – stop before the mixture reaches a boil. Mix the flour and salt in a large bowl and make a hollow in the middle. Add the eggs, stir gently with a knife or wooden spoon until partly blended with the flour, then add the water and melted fats. Mix to form a soft dough, adding up to 3 tablespoons warm water if the dough is dry. Knead the dough briefly, and refrigerate for 1 hour. Place pork shoulder and liver in a saucepan and just cover with water. Cook for 1 hour over medium heat then drain, reserving the broth. Let the meat cool and chop it as fine as possible. Bring 2 cups of water and 4 cups of the broth to a boil and gradually add the cornmeal, stirring constantly. Cook until the mixture thickens (about 20 minutes), then add meat, onions, and spices. Cover, lower the heat, and simmer for about 1 hour. Pour one-third of the mixture into a 9-inch springform pan, and fan out one sliced apple in a circle on top. Add a second third of the scrapple mixture, a second apple, and then the last of the mixture. Cover the pan and chill until firm – at least 6 hours, preferably overnight. When the scrapple is nice and firm, unmold it onto a plate by removing the sides of the springform pan, placing a plate on top of the scrapple, and inverting it. Trim about 1/4-inch off all sides of the loaf. Divide the dough into two parts: one part should be about one-quarter the total mass, and the other about three-quarters. Roll the two-thirds out large enough to cover the scrapple, then drape it over the meat. Place the bottom of the springform pan on top of the crust, then push the ring out as wide as it will go and slide it over the sides of the crust-covered scrapple. Secure the pan and turn the whole thing upside-down; you should have a scrapple inside crust. Top the scrapple with the remaining apple and sprinkle the brown sugar over. Roll out the remaining crust, place it on top, and crimp the edges to seal; make sure these crimped edges stay within the sides of the pan, so you don’t have trouble unmolding when the pie is baked. Cut a cross-shaped slit in the top of the pie, and decorate as desired with extra dough. Bake at 350 degrees for 30 minutes, then reduce the heat to 325 and bake for another hour and a quarter. Remove the pie from the oven, brush with egg glaze, and bake for 15 more minutes. Let the pie cool for about 20 minutes, then remove the springform ring.