FIDGETY PIE

This pie is said to originate from the south of Derbyshire and is best made in September or October when the apples and onions are fresh

500g (1lb) chopped fat bacon which has been gently fried until just brown

1 apple – a Bramley if possible

2 onions

3 medium potatoes

25g (1oz) sultanas

sage, salt and pepper

shortcrust pastry

stock

Peel and slice the onions, apples and potatoes. Line a pie dish with the pastry and put half of the sliced potatoes in the bottom, cover with a layer of onions and a layer of apples. Shake in a teaspoonful of sage, a pinch of salt and a little pepper. Half fill the dish with stock, place the fat bacon on the top with the sultanas and cover with a layer of potatoes. Put a pie crust on the top and bake in a moderate oven for about 1 ½ hours until the pastry is golden brown and the potatoes are soft.