300 g (12 oz) shortcrust pastry
3 large apples
3 rashers bacon, chopped small
butter
1 lb (450 g) potatoes
juice of 1 orange
salt and pepper
2/3 cup (150 ml) 1/4 pt cream
3 large apples
3 rashers bacon, chopped small
butter
1 lb (450 g) potatoes
juice of 1 orange
salt and pepper
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 potatoes and boil them for 10 minutes.
3. Slice the lightly boiled potatoes and the apples.
4. Lightly fry the bits of bacon in butter.
5. Arrange layers of potato and apple with bacon bits between them.
6. Season and moisten with the orange juice.
7. Cover the pie and bake for 35 minutes at 200°C, 400°F, mark 6.
8. When the pie is done cut out a lid from the top, pour in the cream, replace the lid and reheat for 5 minutes.
2. Peel the potatoes and boil them for 10 minutes.
3. Slice the lightly boiled potatoes and the apples.
4. Lightly fry the bits of bacon in butter.
5. Arrange layers of potato and apple with bacon bits between them.
6. Season and moisten with the orange juice.
7. Cover the pie and bake for 35 minutes at 200°C, 400°F, mark 6.
8. When the pie is done cut out a lid from the top, pour in the cream, replace the lid and reheat for 5 minutes.
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