Huntingdon Fidget Pie Recipe
This is modern take on a traditional recipe from East Anglia in England. A more traditional version calls for fatty bacon, and apple cider (the alcoholic kind.) Ideal for making up a day ahead, then using on a picnic or for a brunch the next day to eat cold / room temperature. Huntingdon is in Cambridgeshire, near Cambridge.
Cooking Temperature 175 C / 350 F / Gas Mark 4
- Make up enough pie crust dough for a top and bottom layer. (or if you're using ready-to-use from the store, make sure it is thawed.)
- Line the pie tin with half of the pie dough. Put in fridge along with remaining half of pie dough not rolled out yet.
- Peel and slice the onions thinly. Set aside. Cut the meat into ½ inch (1 cm) chunks. Set aside. Peel and slice the apples.
- Now start filling the pie dish. Layer half the apple on the bottom of the dish, then half the onion. Then make a layer with all the meat. Then a layer with the remaining apple, and then a final layer with the remaining onion. Season each layer as you go with a sprinkle of salt and pepper.
- Start heating the oven to 175 C / 350 F / Gas Mark 4.
- Pour the stock over the ingredients in the dish. Roll out the remaining pie dough to make a top crust, and put the top crust on.
- Bake for about 1 ½ hours. If the top crust gets quite brown half way into that, cover the pie with a piece of either waxed paper, greaseproof paper or parchment paper.
- Serve hot or room temperature.
Use a round pie pan or casserole dish, about 8 or 9 inches wide and about 1 ⅕ inches deep (20 or 23 cm wide x 4 cm deep). See entry on Baking Pan Conversions for more size substitutions and conversions. 1 pound (450 g) of apples is 4 small, 3 medium or 2 large apples. Instead of ham you can use Back Bacon.
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