Take the lean of a leg or loin of fresh pork, and season it with
pepper, salt, and nutmeg. Cover the bottom and sides of a deep
dish, with, a good paste, made with a pound of butter to two
pounds of flour, and rolled out thick. Put in a layer of pork, and
then a layer of pippin apples, pared, cored, and cut small. Strew
over the apples sufficient sugar to make them very sweet. Then
place another layer of pork, and so on till the dish is full. Pour
in half a pint or more of water, or of white wine. Cover the pie
with a thick lid of paste, and notch and ornament it according to
your taste.
Set it in a brisk oven, and bake it well.