300 g (12 oz) shortcrust pastry
6 medium-sized potatoes
4 apples
4 eggs, hard-boiled
1 small glass white wine
butter
4 large onions
7 g (1/4 oz) beaten mace
1/2 teaspoon grated nutmeg
pinch black pepper
salt
2/3 cup (150 ml) 1/4 pt cream
6 medium-sized potatoes
4 apples
4 eggs, hard-boiled
1 small glass white wine
butter
4 large onions
7 g (1/4 oz) beaten mace
1/2 teaspoon grated nutmeg
pinch black pepper
salt
2/3 cup (150 ml) 1/4 pt cream
method
1. Roll out the pastry and line a deep pie dish. Reserve enough for the lid.
2. Peel the apples, potatoes and onions, and slice them very finely.
3. Arrange in alternate layers in the pie dish potatoes, apples, egg and onion.
4. Season with plenty of salt and pepper, add the spices.
5. Dot with butter over each layer. Moisten with a little white wine or water.
6. Cover with a good lid and seal well.
7. Bake for 40 - 45 minutes at 190 - 200°C, 380-400°F, mark 6.
8. When the pie is baked, carefully cut a hole out of the lid and pour in the cream.
9. Replace the pastry in the hole and warm for 5 minutes.
2. Peel the apples, potatoes and onions, and slice them very finely.
3. Arrange in alternate layers in the pie dish potatoes, apples, egg and onion.
4. Season with plenty of salt and pepper, add the spices.
5. Dot with butter over each layer. Moisten with a little white wine or water.
6. Cover with a good lid and seal well.
7. Bake for 40 - 45 minutes at 190 - 200°C, 380-400°F, mark 6.
8. When the pie is baked, carefully cut a hole out of the lid and pour in the cream.
9. Replace the pastry in the hole and warm for 5 minutes.
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