今天這個派吧，就是真的很好吃！做起來又不是很費勁！我做的唯一的毛病就是用了阿克蘇蘋果，甜度略微有點高了，其他的都妥妥的，特別好吃~
用料
| 派餡 For the Filling | |
| 植物油 Vegetable Oil | 2餐匙 tbsp |
| 中號洋蔥 Medium Onion | 1個, 切塊 chopped |
| 芹菜 Celery Sticks | 2根, 切塊 chopped |
| 豬腿肉 Pork Shoulder | 500g, 切小塊 Cut to bite size |
| 麵粉 Plain Flour | 2餐匙 tbsp |
| 幹西打酒 Dry Cider [1] | 175mL |
| 雞湯 Chicken Stock | 175mL |
| 蘋果 Apple | 400g, 切片 Sliced |
| 鼠尾草 Sage | 適量 |
| 鹽和胡椒 Salt and Pepper | 適量 |
| 派皮 For the Pastry | |
| 雞蛋 egg | 1個, 打散 beaten |
| 幹西打酒 Dry Cider [2] | 125mL |
| 橄欖油 Olive Oil | 125mL |
| 泡打粉 Baking Powder | 1茶匙 tsp |
| 麵粉 Plain Flour | 350g - 400g |
| 鹽 Salt | 少許 a pinch |
| 雞蛋 egg | 1個, 打散 beaten 刷表層用 for glaze |
豬肉蘋果西打派 Pork, Apple and Cider Pie的做法
製作派餡：將一勺植物油加入炒鍋中中小火加熱。加入洋蔥和芹菜炒8至10分鐘至蔬菜變軟但未上色，盛出備用。For the filling, heat one tbsp of oil in a wok over a medium-low heat. Add the onion and celery and cook gently for 8 to 10 mins until soft but not coloured. Remove the vegs from the pan.
鍋中加入少許植物油，調至中大火後加入豬肉塊炒倒四面金黃。稍微將火調小後把洋蔥和芹菜倒回鍋中拌勻。將麵粉撒入鍋中，攪拌一分鐘至均勻。Add more oil if necessary, increase the heat to medium-high and add the pork. Brown it well on all sides, then turn the heat down a little before returning the vegs back to the wok. Sprinkle in the flour, stir and cook for 1 min.
逐漸加入西打酒和雞湯，攪拌至麵粉全部吸收。加入蘋果片和鼠尾草，煮開後轉小火燉煮45分鐘，中途攪拌防止粘鍋。煮好後用鹽和胡椒調味，然後放入1.2升的烤盤放涼。Gradually add the cider and stock, stirring them in so that the flour is absorbed. Add the apples and sage. Bring to the boil, reduce the heat and simmer for about 45 mins. Stir from time to time. Once cooked, season with salt and pepper, then transfer to a 1.2 litre pie dish and leave to cool.
製作派皮。在大碗中將雞蛋打散後與西打酒，橄欖油，泡打粉和鹽混合均勻。逐漸將麵粉加入混合液體直到形成一個柔軟的麵糰。麵粉也許有剩餘。將麵糰用保鮮膜包緊在冰箱冷藏室放置30分鐘。For the pastry, beat the egg in a large bowl with the cider, olive oil, baking powder and salt. Gradually mix in the flour until you have a soft dough. You may not need all the flour. Wrap the dough in cling film and leave to rest in the fridge for 30 mins.
烤箱預熱至200攝氏度。將麵糰在案板上擀成3毫米厚的薄片，切出一條2釐米的長條。將烤盤圓周用水沾溼，將切出的長條粘在烤盤邊緣後將麵糰沾溼。將剩餘的派皮鋪在烤盤上，邊緣捏緊，中間開通氣口。去除多餘派皮。Heat the oven to 200C, roll out the pastry to a 2mm thickness. Cut 2cm strip from the pastry, dampen the rim of the pie dish with water. Press the pastry strip onto the rim and dampen this too. Put the remaining pastry over the pie and cut a hole in the centre, press down the edges to seal. Trim off the excess pastry.
表面刷蛋液後，烤箱烤35至40分鐘至派皮金黃酥脆。Brush the pastry with beaten egg and bake for 35 to 40 mins until the pastry is crisp and golden-brown.
小貼士
【1】幹西打酒是指沒有其他果味調味的含糖量低的最普通的西打酒，國內貌似不容易買到。可以使用100mL含氣蘇打水和75mL蘋果汁或能買到的蘋果啤酒代替。If you cannot find dry cider in China, you may use 100mL soda water and 75mL apple juice or apple flavoured beer instead.
【2】理由同上，但是因為是製作派皮需要氣泡的發泡作用以及不希望甜度過高，可以使用100mL含氣蘇打水和25mL蘋果啤酒代替。Dry cider can be replaced with 100mL soda water and 25mL apple flavoured beer instead. Make sure you do not use too much sweetened baverage in the pie pastry.
