Makes one 9-inch pie
For the pie crust:
2 cups spelt flour, more for surface
½ cup buckwheat flour
2 teaspoons salt
2 sticks cold butter, cut into ½ inch cubes
¼ cup to ½ cup ice cold water
1 ¼ cup finely shredded cheddar cheese
1 egg beaten with 1 tablespoon water, for egg wash
For the filling:
1 tablespoon olive oil
1 pound pork loin, cut into 1-inch pieces
2 cups chicken stock
½ cup white wine
¼ teaspoon ground cloves
2 sprigs fresh rosemary
1 bay leaf
salt and pepper
1 cup cubed butternut squash
1 cup peeled and cubed granny smith apples
¼ cup diced pancetta
¼ cup all-purpose flour
1 tablespoon Dijon mustard
Make the pie crust: Pulse flours and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse sand, about 8-10 seconds. Pour in ¼ cup of the ice water evenly over the mixture. Pulse until water is incorporated and the dough begins to hold together. If dough is too dry, add more water and pulse. Add the cheddar and pulse until combined. Shape dough into 2 discs, wrap in plastic wrap, and refrigerate at least 30 minutes.
Make the filling: Heat oil in a large skillet over medium- high heat. Sear pork on all sides until, golden brown, about 3 minutes. In a large stockpot, add stock, white wine, cloves, rosemary, and bay leaf. Season with salt and pepper. Bring to a boil over medium high heat. Add pork. Reduce heat and simmer covered for 1 hour or until meat is fork tender. Add squash and apple and simmer for 30 minutes more.
Cook pancetta in a skillet over medium heat, until crisp. In the same pan, stir in the flour and mustard, cook for 1 minute. Stir the flour mixture into the stockpot and bring to a simmer over medium-high heat and cook until the mixture is thickened, about 2-3 minutes. Let cool slightly and set aside.
To assemble pie: On a floured surface, roll out one disc of dough until ¼ inch thick. Lay dough over pie pan and press into sides. Trim off excess dough. Wrap and place in the fridge until ready to assemble.
Preheat the oven to 400 degrees. Roll out second dough disc to ¼ inch thickness. Using a paring knife, cut out leaf shapes as desired. Pour pork mixture over prepared pie crust bottom. Place rolled dough over the pork mixture, trimming and crimping the edges to seal the dough. Cut three leaf-shaped slits into the dough, to allow steam to escape, and brush dough with egg wash. Bake for 35-40 minutes, until crust is cooked through.