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 sweet cider. 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.