One of my goals for 2015 is to sort through all the outdated magazines I have stored in my closets. Some issues of Victoria are over twenty years old. I know there is a market for vintage magazines, but I have been down that road in the past, and it’s not worth the aggravation to me. Instead, I’m determined to take a look at each page before I recycle them.
At night, while watching television, I do double duty and leaf through the contents. The beautiful photographs are fading, but there are still good ideas to be found. One of these is a recipe for “Fidget Pie.”
There are only a few ingredients in Fidget Pie, a fact I love, and better yet, it is a good way to use leftover ham.
•1 pound potatoes, peeled and thinly sliced (about 3 and I use Yukon Gold)
•Salt and pepper to taste
•4 chopped fresh sage leaves or 1/2 teaspoon dried sage
•1/2 teaspoon ground nutmeg
•3 cups diced cooked ham (12 ounces)
•1 medium onion, thinly sliced
•1 pound cooking apples, peeled, cored and sliced (about 3)
•1 1/4 cups chicken broth or stock
•Pastry for single crust 9-inch piePreheat oven to 425 degrees F. Butter a deep, 2 quart casserole. Layer potato slices in the bottom of the casserole. Season with salt, pepper, sage, and nutmeg. Continue layering and seasoning. Cover with pie crust. Cut vents for steam to escape. (I used premade piecrust) Bake at 425 for 15 minutes ( I added 15 more minutes to this and covered with foil for those minutes, I find potatoes take longer to get soft than most people realize. Remove foil for last hour.) Lower the temperature to 350 and bake for 45 minutes more.
I used a deep dish and did not need to put it on a tray to catch overflow and drips.
A good step by step recipe with lots of tips can found at Welcome Company.
The pie smelled sensational while it baked. The juices did stay very thin as the recipe suggested. Will I make it again…you bet! It is a delicious meal for a wintry night. The recipe is also very budget friendly.
