Make pastry by whisking together the flours and salt. Add the butter and work into the flour with your hands until lumps the size of peas form. Repeat with the lard, suet, or vegetable shortening. Add just enough cold water to form into a dough and then turn out onto a board or clean surface and form into a ball and pat into a disk. Wrap in plastic and refrigerate at least 30 minutes.

While dough is chilling, core, peel, and chop each apple into 8 segments. Then, slice the pork loin into half-inch wide pieces. Place apples and pork in fridge until needed.

Remove dough from refrigerator and slice off about ¼ of it; set the small piece back in the fridge until needed. Reshape the remaining dough into a disk and roll out on a floured surface until large enough to line a 9” round pie dish. Line the pie dish with the dough, trim edges and return to refrigerator and chill for another 15 minutes.

Heat oven to 350º and line a baking sheet with parchment paper. Set aside.

To assemble pie, lay half the pork in the bottom of the dough-lined pie dish. Season with salt, pepper, and nutmeg. Top with half the apples and then sprinkle with half the sugar and dot with half the butter. Repeat.

Roll the remaining dough out for the pie top and set aside.

Pour the wine into the pie dish. Then, cover the pie with the rolled-out pastry and crimp edges to seal. Cut several slits in top of pie.

Place the pie dish on the prepared baking sheet. Bake 55-60 minutes, or until the pastry is golden and the apples are soft enough to pierce easily with a knife.

Serve warm from the oven.