|Preparation time: 15 mins|
|Cooking time: 50 mins|
|PDF version of recipe|
1. Remove the rind from the bacon and dice. Peel and chop the onions. Core and chop the apples. Mix the bacon, onions and apples together, season and then place in a two pint pie dish and pour over the cider.
2. Sieve together the flour and salt then rub in the butter until the mixture is like breadcrumbs. Mix with water to form a firm dough. Roll out the dough and cover the pie.
3. Make four cuts in the pastry from the centre out about 5-10cm long. Fold back the triangles of pastry to expose the filling and then decorate the edge of the pie. Brush the pastry with the beaten egg. Bake the pie at 220C/425F/gas mark 7 for 20 minutes then reduce the temperature to 180C/350F/gas mark 4 for a further 30 minutes until the pastry is crisp and golden. If the pastry is browning too quickly cover with greaseproof paper to prevent it burning.