A lovely old-fashioned recipe - no one knows 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 Bacon, onions and apples are the traditional filling and the pie was originally made round harvest time to feed the hungry workers. Potatoes can be added to make the dish even more sustaining.
250 g (9 oz) plain flour
100 g (4 oz) butter, diced
1 medium onion, skinned and roughly chopped
225 g (8 oz) back bacon, rinded and roughly chopped
salt and pepper
225 g (8 oz) cooking apples, peeled, cored and roughly chopped
15 ml (1 tbsp) chopped fresh parsley
150 ml (1/4 pint) medium-dry cider
1 egg, beaten, to glaze
1. To make the pastry, sift 225 g (8 oz) of the flour and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add just enough water to mix to a firm dough.
2. Gather the dough into a ball and knead lightly. Wrap the dough in foil and chill in the refrigerator for 30 minutes
3. Meanwhile, combine the bacon, onion and apples in a 568 ml (1 pint) pie dish. Add the parsley and season to taste.
4. Blend the remaining flour with the cider, a little at a time, then pour into the pie dish.
5. 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.
6. Moisten the strip of pastry, then place the lid on top and press to seal. Knock up and flute the edge.
7. Make a diagonal cross in the centre almost to the edges of the dish, then fold the pastry back to reveal the filling.
8. Brush the pastry with the egg. Bake at 190°C (375°F) mark 5 for about 45 minutes or until the pastry is golden and the filling is cooked.
9. Serve the pie hot with a green vegetable or cold with salad.