Pam Drury from The Pavilion at St. Luke Village, in Hazleton, PA shares her hearty recipe for autumn ham and apple pie. While we usually think of pie as a dessert, this one is designed to be an entree that will serve four to six people. Pam suggests serving the pie with a side salad and vegetable of your choice.


1 ready-made pie crust for a two crust pie

2 cups ham – leftover ham cut into bite size cubes (or you can use sliced lunch meat)

4-6 granny smith or gala apples – peeled, cored, and sliced

2 tbsp. sugar

2 tbsp. flour

2 tbsp. butter, cut into small pieces

½ tsp. cinnamon

1/8 tsp. nutmeg

Sprinkle of clove (optional)

¼ cup raisins (optional)

1 egg, beaten for egg wash on crust


Put apples in a bowl and toss with sugar & flour.

Add cinnamon, nutmeg, (clove & raisins) to the bowl.

Add ham and mix well.

Place the first crust in the bottom of pie plate.

Empty contents of bowl on top of the bottom crust.

Dot mixture with butter.

Place 2nd crust over filling and crimp the edges of the crust.  

Cut slits in the top crust to vent.

Brush the top of the pie with egg wash.

Place in oven at 350° for one hour until golden.

Let the pie rest for 15 minutes.

Slice and serve.


About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to