Recipe Collection from the West Midlands

Ingredients	Shropshire Fidgett Pie
12 oz Shortcrust Pastry 10 oz Bacon 5 oz Dry Hard Cider 1 Onion, Peeled 1 Apple, Cored & Peeled 2 Tbsp Fresh Parsley 1 Tbsp Cornflour Salt & Pepper to taste	The Fidget or Fitchett Pie is supposedly native to East Anglia and in particular Huntingdon but there are several variations including this one from Shropshire. some variations add potatoes and another more modern twist is to use a flaky pastry crust in place of shortcrust. If you have a well equipped kitchen then a pie bird will help allow steam to escape.
Recipe Data	Directions
Serves: 6 Preparation Time: 20 min. Cooking Time: 45min. Special Tips & Hints: For a handy Shortcrust Pastry Recipe Click Here	1. Preheat an oven to 375F. 2. Remove any rind and rough chop the bacon. 3. Rough chop the Onion and Apple. 4. Mix together the bacon, onion apple and parsley and season with salt and pepper. 5. Place the mixture in a pie dish. 6 . Mix the cornflour with a little of the cider to blend, pour it and the remaining cider over the mixture. 7 . Roll out the shortcrust pastry on a lightly floured surface. 8 . Cut a strip of pastry long enough to go around the edge of the pie dish. Moisten the edge of the pie dish and press the pastry strip around the edge. Moisten the top surface of the pastry strip and add the pastry cover. Remove any excess around the edsge and crimp the top all the way around. 9. Brush the pastry top with beaten egg. 10. Bake for 45 minutes or until nicely brown and fully cooked. Recipe Source: