English Shropshire Fidget Pie

My husband thought this was just a side dish because of the small amount of meat in it but changed his mind after he tasted it. It is now a regular on the dinner menu.

3 oz. all purpose flour
3 oz. whole wheat flour
pinch of salt
3 tablespoons lard, diced
3 tablespoons butter, diced
1 tablespoon oil
8 oz. lean bacon, cut into small strips
2 medium onions, thinly sliced
1 lb. potatoes, thinly sliced
2 teaspoons sugar
2 medium cooking apples
4 fresh sage leaves, finely chopped
salt and pepper
1 1/4 cups vegetable stock or medium dry hard cider
beaten egg or milk to glaze

• Sift the two flours and salt into bowl and rub in fats until the mixture resembles fine crumbs. Mix in enough cold water to to bind the mixture, forming a ball. Chill in fridge for 30 minutes.
• Preheat oven to 350 F or 180 C. Heat oil in a large non-stick pan and cook bacon until crisp. Transfer to a large mixing bowl. Add the onions, potatoes, and sugar to hot pan and brown until beginning to soften. Add to bowl. Peel, core and slice apples and add to bowl. Stir in sage, season with salt and pepper and mix well. Pour the mixture into a large pie dish. Level the surface and pour the stock or cider over.
• Roll out the pastry on a lightly floured surface to a shape large enough to cover the dish. Lay pastry lid over top., trim the edges and make a slit in the center. Brush lid with beaten egg or milk. Put into hot oven and cook for about one hour, until crust is golden and filling is cooked through.

Variation: Use pears instead of apples and rosemary instead of sage.

Yield: 4 servings.