Shropshire Fitchett Pie

Press, Volume CV, Issue 30958, 14 January 1966, Page 2

Shropshire Fitchett Pie

(By

ALAN TREMAIN)

We all know how delicious apple sauce is with roast pork. Now try it with bacon cooked under a crust of flaked pastry. Apple, onions, bacon and the flavour of treacle make a delicious pie for a summer supper. I published this recipe, a traditional favourite in Shropshire and other parts of the country, in an English magazine about 10 years ago and thought it would be suitable for holiday cooking in New Zealand. Ingredients: The pie crust: Boz flaked pastry The fillins: loz lard or pork dripping Soz streaky bacon, coarsely chopped Boz onions, sliced into rings

11b cooking apples, cored and sliced 1 tablespoon black treacle 1 tablespoon hot water Pepper and salt. Method: Ask your grocer to cut the bacon thicker than usual and chop it up coarsely. Peel the onions and slice them into rings. Melt the fat and saute the bacon and onions gently until soft but not crisp. Peel, core and slice the apples. Fill a If-pin' heatproof dish with alternate layers of apples, fried onions and bacon. Season each layer with salt and pepper and then all black treacle mixed with hot water. Cover the pie with the pastry. Brush with beaten egg and bake in the middle of a hot oven—42sdeg in an electric oven or mark 7 for a gas stove—for 10 minutes. Reduce heat to 357 deg or mark 5 for 40 minutes more.