Traditional Huntingdon Fidget Pie

Prepare shortcrust pastry.

Dice smoked bacon, onions, and cooking apples into even pieces.

Lightly fry the onions and bacon until the fat starts to render.

Mix in the apples and season with salt, plenty of black pepper, and a little dried sage.

Line a deep pie dish with half the pastry, fill with the mixture, and pour in a few tablespoons of cider or stock.

Cover with a pastry lid, seal the edges, and make a small steam hole in the center.

Bake at 190°C for 40-45 minutes until the pastry is crisp and golden brown.

Serve hot, traditionally for harvest time.