Fidgety Pie
At the beginning of October we had a lovely weekend in The Lake District, walking with friends by Lake Windermere in perfect Autumnal weather.
On the way home we stopped for lunch in Settle, where there was a Farmers Market in the square. So we bought lots of delicious things from the market, found a quiet spot near a river and had a picnic.
One of the stalls was selling little homemade pies and as we had never tried Fidgety Pie we bought one. I wish we had bought two because it was so good that I looked it up as soon as we got home, and made one the following evening for supper. A great hit with our guests who loved it too.
Apparantly Fidgety Pie originated in Shropshire, but the lady on the stall said it was a local recipe, using seasonal ingredients of Bramley apple, onions and bacon.
I made a big pie, but little ones freeze beautifully and we have eaten them cold with a salad and warm with mashed potatoes and gravy, I hope you enjoy them as a much as we did.
Ingredients
1lb chopped bacon (I used smoked). (Lightly fry until just brown, not crispy)
1 large Bramley apple
2 Onions (red or white, I’ve used both)
3 potatoes, medium
1 oz sultanas
Salt and pepper
Shortcrust pastry (homemade or frozen)
Chicken or vegetable stock (about half a pint)
Teaspoon dried or a few torn leaves of fresh Sage
Pre heat the oven to Gas mark 5/190f/375c
Peel and thinly slice the onions, apples and potatoes.
Line your pie dish or small dishes with the shortcrust pastry, don’t forget to leave enough for the pie tops.
Put half the potatoes in the bottom, then cover with a layer of the onions and apples.
Sprinkle over a pinch of salt and pepper and add the sage.
Pour on the stock to halfway up the pie and put the bacon and sultanas on top. Cover with a layer of potatoes and top with your pie crust. Brush some milk or egg yolk over the pastry and put on a baking tray ain the middle of the oven and cook for about one and a half hours until the potatoes are soft and the pastry is brown. If you are worried about over cooking the pastry, cover with foil for the first half hour then remove.
PS. If you are in a hurry you can par - boil the potatoes if you want to which means less cooking time in the oven, 40 mins – 1 hour.
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