A lovely old-fashioned recipe, it is uncertain as to how it got its peculiar name. Bacon, onions and apples are the traditional filling and the pie was originally made round harvest time to feed the hungry workers.

Ingredients

Serves: 4
225 Gram Plain flour (8 oz)
100 Gram Butter, diced (4 oz)
225 Gram Back bacon, roughly chopped (8 oz)
1 Medium Onion, roughly chopped
225 Gram Cooking apples, peeled, cored and roughly chopped (8 oz)
1 Tablespoon Fresh parsley, chopped
150 ml Medium-dry cider ( 1/4 pint)
1 Egg, beaten to glaze

Method

Sift 225g (8 oz) of the flour into a bowl. Remove 2 tsp and set aside. Rub in the butter until the mixture resembles fine breadcrumbs. Add just enough water to mix to a firm dough. Gather the dough into a ball and knead lightly. Wrap the dough in foil and chill for 30 minutes. Pre-heat the oven to 190 °C / 375 °F / Gas 5. Meanwhile, combine the bacon, onion and apples in a 600 ml (1 pint) pie dish. Add the parsley. Blend the remaining 2 tsp flour with the cider, a little at a time, then pour into the pie dish.
Roll out the pastry. Cut out a thin strip long enough to go around the rim of the pie dish. Moisten the rim with water and place the pastry strip on the rim. Press down lightly all the way round. Moisten the strip of pastry, then place the lid on top and press to seal. Knock up and flute the edge. Make a diagonal cross in the centre almost to the edge of the dish, then fold the pastry back to reveal the filling. Brush the pastry with the egg. Bake for 45 minutes or until the pastry is golden and the filling is cooked.