Huntingdon Fidgett Pie

A traditional English pie, Huntingdon Fidgett Pie is made of layers of sliced apple, onions and bacon in a pie dish and covered with shortcrust pastry.

6 oz. flour

1 teaspoon salt

3 oz. butter

2 to

3 tablespoons iced water

12 oz. cooking apples, peeled, cored and thinly sliced

12 oz. onions, thinly sliced

12 oz. bacon slices, rinds removed and cut into dice

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon chopped parsley

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

First make the pastry. Sift the flour and salt into a large mixing bowl. Add the butter and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.

Add

2 tablespoons of water and, with a knife, mix it into the dough until it is smooth. Add more water if the dough is too dry. Wrap the dough in greaseproof or waxed paper and chill it in the refrigerator for 30 minutes.

Line a deep 8-inch pie dish with one-third of the apple slices. Cover this with one-third of the onion slices and then one-third of the bacon dice. Repeat these layers until all the ingredients are used up. Sprinkle the salt, pepper and chopped parsley between each layer.

On a lightly floured surface, roll out the dough to a circle about J-inch thick. Dampen the rim of the pie dish with water. Lift the dough on the rolling pin and lay it over the pie. Press down the edge and trim the dough with a sharp knife. Mark the edge with a knife or back of a fork. Using a knife, make a small slit in the centre of the dough to allow the steam to escape.

Put the pie in the oven and bake for 1 ½ to 1 ½ hours or until the pastry is deep golden brown and the apple has cooked to a puree.

Remove the pie from the oven and serve at once, or allow to cool to room temperature before serving.

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