Fidget Pie

I’ve been feeling guilty about the fact that the info bit for this blog starts with ‘Adventures in the land of brewis, fidget pie, singin’ hinnies‘, yet we’ve never tried to make any of these dishes.  Something needed to be done about this, so the other Sunday myself and Sarah made Fidget Pie. We used a recipe from Good Things in England, a 1930 compendium of English cookery compiled by Florence White, which is currently available as a sleek looking reprint from the wonderful Persephone Books. The recipe is listed as ‘Mrs Dale’s Fidget Pie’, in the Specialities section under ‘Shropshire’.


  • We debated what sort of bacon to get but ended up choosing standard rashers of back bacon which we then chopped into bitesize pieces. In hindsight we should have bought the thicker gammon slices.
  • For apples we used Granny Smiths and added a dusting of sugar as they were a little sharp
  • Making the dish up was dead easy – just layering the ingredients and then popping a bit of pastry on top.
  • We got a bit confused about the cooking times, but it was in for at least an hour and a quarter



Tasting notes

This was great! The apples mushed down to be like hot apple sauce, and the flavour from the bacon and the apple merged into the stock and into the potatoes. The only slightly off thing was the pastry crust – it was possibly a little overdone and very solid/ brittle. A little soaking in the pie juices though made it very palatable. I would absolutely definitely cook this again – in fact as soon as I’d finished eating I wanted more. I was concerned that I’d have another Norwegian Meat Stew type disappoinment on my hands, given the simplicity of ingredients and the whole layering thing, but this is worlds apart from that dish.

2 responses to “Fidget Pie

  1. Barbara Hammond’s ‘Cooking Explained’ (cookery college ‘bible’ of the mid-1960’s) calls it Fitchet Pie, and uses half a pound each of spuds, apples and pork/bacon, plus an onion – otherwise it’s very similar. She suggests loosely covering the pastry with a piece of foil after an hour to prevent overcooking/darkening.

  2. Considering singin’ hinnies are like Welsh cakes only Geordie, I think they should be next on the list. I am happy to take on this mantel.