Bacon And Apple Pie
|Shortcrust pastry||9 Ounce, defrosted if frozen (225 g)|
|Smoked streaky bacon||12 Ounce, rinds removed and chopped (350 g)|
|Onion||1 Large, thinly sliced|
|Potatoes||9 Ounce, cut into 2 mm/1/8 inch slices (250 g)|
|Cooking apples||12 Ounce (350 g)|
|Freshly ground black pepper||To Taste|
|Cider||7 Fluid Ounce (200 ml, medium or dry)|
|Margarine||1 Tablespoon (for greasing)|
|Milk||1 Tablespoon (for brushing)|
1. Heat the oven to 200C/400F/Gas 6. Grease a 1L/2 pint pie dish.
2. Roll out the pastry on a floured surface to a shape slightly larger than the circumference of the pie dish. Cut off a long narrow strip of pastry all round the edge. Reserve this and other trimmings.
3. Put the bacon, onion and potatoes in a bowl. Peel, core and slice the apples, then add to the bowl with plenty of pepper. Stir well to mix. Transfer the mixture to the greased pie dish, then pour over the cider.
4. Brush the rim of the pie dish with water, then press the narrow strip of pastry all round the rim. Brush the strip with a little more water, then place the large piece of pastry on top. Trim the edge of the pastry, then knock up and flute.
5. Make leaves or other shapes with the pastry trimmings, then place on top of the pie, brushing the under-side with water so that they do not come off during baking. Make a small hole in the centre of the pie for the steam to escape, then brush all over the pastry with milk.
6. Bake in the oven for 20 minutes, then lower the heat to 180C/350F/ Gas 4 and bake for a further 30-40 minutes until the potatoes are tender when pierced with a fine skewer. Serve hot.