250 g (10 oz) plain flour
125 g (5 oz) dripping (fat from roasted meat)
salt to taste
pinch of ginger or cloves (optional)
200 g (8 oz) back bacon
1 large cooking apple
3 medium onions, sliced
1 teaspoon sage
egg yolk for glaze
salt and pepper
125 g (5 oz) dripping (fat from roasted meat)
salt to taste
pinch of ginger or cloves (optional)
200 g (8 oz) back bacon
1 large cooking apple
3 medium onions, sliced
1 teaspoon sage
egg yolk for glaze
salt and pepper
method
1. Make the pastry with the flour and salt by rubbing in the dripping and mixing to a dough with cold water.
2. Roll out to 5 mm (1/4 in) thick and line a deep pie dish with two-thirds of the pastry.
3. Peel, core and slice the apples, and cut the rind from the bacon.
4. Arrange the bacon, apple and onion in layers in that order. Sprinkle each layer with sage and seasoning.
5. Add 150 ml (1/4 pint) water or stock. Add the cover and seal well.
6. Cut slits in the top and decorate. Glaze with beaten egg.
7. Bake in the centre of a preheated oven at 180°C, 350°F, mark 4 for 40 minutes, then reduce to 150°C, 300°F, mark 2 for a further 40 minutes.
8. When the pie begins to brown, cover with foil or greaseproof paper to prevent burning.
2. Roll out to 5 mm (1/4 in) thick and line a deep pie dish with two-thirds of the pastry.
3. Peel, core and slice the apples, and cut the rind from the bacon.
4. Arrange the bacon, apple and onion in layers in that order. Sprinkle each layer with sage and seasoning.
5. Add 150 ml (1/4 pint) water or stock. Add the cover and seal well.
6. Cut slits in the top and decorate. Glaze with beaten egg.
7. Bake in the centre of a preheated oven at 180°C, 350°F, mark 4 for 40 minutes, then reduce to 150°C, 300°F, mark 2 for a further 40 minutes.
8. When the pie begins to brown, cover with foil or greaseproof paper to prevent burning.
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