Recipe by MarieRynr
The name of this pie is said to come from the fact that it was originally "fitched" or five-sided in shape.
Top Review by Aussie mum 2_2
Well it was as tasty as I remember it many years ago. I followed the recipe , easy to do and yummmmmy. Wasn't sure how much 3 slices of ham was but I used 375g and it was enough, I cubed it instead of slicing and my pastry was brown within the 30 minutes. Will be making this again, thanks MarieAlice
- 3 medium potatoes, peeled and finely sliced
- 2 onions, peeled and sliced
- 2 cooking apples, peeled, cored and sliced
- 3 slices sweetcure ham, de-rinded and cut into strips
- 1 1⁄2 ounces butter
- 1 tablespoon brown sugar
- salt and black pepper
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 pint pork stock or 1⁄4 pint vegetable stock
- 8 ounces prepared shortcrust pastry
- milk or beaten egg, to glaze
Directions See How It's Made
- Set oven to 350 degrees Fahrenheit or Mark 4.
- Lightly fry the sliced potatoes, onions and apples in the butter until just golden.
- Remove with a slotted spoon and keep warm.
- Place the ham in the pan and fry lightly in the remaining fat.
- Layer the ham and the potatoes, onions and apples in a 1 1/2 to 2 pint pie dish, seasoning with sugar, salt, pepper and nutmeg.
- Pour on the stock.
- On a lightly floured surface roll out the pastry and cover the pie, trimming the edges.
- Make a steam hole and decorate with the trimmings.
- Brush with milk or beaten egg to glaze.
- Bake for 30 minutes, then reduce oven to 325 degrees Fahrenheit or mark 3 for a further 10 to 15 minutes, until the pie is golden brown.
- Traditionally this pie is not served with vegetables, but carrots or cabbage can be served if desired.