Pork pie with caramelized apples

Butter	1 tablespoon + pan greasing
Apples, peeled, cored, sliced	2
Honey	2 tablespoons
Pork sausage meat, crumbled	1 pound
Irish bacon, diced	½ pound
Salt
Pepper, freshly ground
Thyme, rosemary, and sage, minced	3 tablespoons
Puff pastry	½ pound
Egg, beaten	1

1. Preheat oven to 325°F.
2. Melt the butter in a medium skillet over medium heat.
3. Add the apples and honey, stirring well, and cook for about 10 minutes to caramelize.
4. Grease a small casserole, and then evenly layer one-third of the sausage, and top with one-third of the bacon.
5. Season with salt and pepper, sprinkle 1 tablespoon of the herbs on top, and then cover with a layer of caramelized apples.
6. Repeat the process twice, using up all the apples, meat, and herbs.
7. Roll out the pastry to a size big enough to cover the surface of the pie.
8. Cover the pie with the pastry, pressing down lightly, and then prick with a fork several times.
9. Brush with egg.
10. Bake for about 1 hour, or until the pastry has puffed up and turned golden brown.

Based on a recipe from The Country Cooking of Ireland by Colman Andrews.