The first time we made Fidget Pie Lana was highly amused to find me separating the 15 lb. bag of potatoes (she bought it because she just couldn’t see paying more money for fewer potatoes) into 15 piles to determine how many made 1 pound. We enjoy this recipe as much for the process of putting it together and the scent in the kitchen, as for its taste. We use it for winter holidays like this Thanksgiving, when we put up Christmas decorations while it was baking. Our cat, Snowflake, goes wild while we are at work on Fidget Pie. We think it is the smell of diced ham that makes her so eager to get in on the action.
Preheat oven to 425ºF and grease a deep 2 quart casserole. Layer in the bottom:
1 lb. potatoes (peeled and thinly sliced)
salt and pepper to taste
1/2 tsp. dried sage (4 chopped sage leaves)
1/2 tsp. ground nutmeg
Continue layering and seasoning:
3 cups cooked and diced ham
1 medium onion (thinly sliced)
1 lb. cooking apples (peeled and sliced)
Pour over everything:
1 1/4 cups chicken broth
Roll out (on floured board) 1/4 inch thick:
pastry for single crust 9 inch pie
Fit over pie, sealing and fluting to edge of casserole. Cut hole in center. Cut diamond shapes from the leftover dough and arrange on top. Bake at 425ºF for 15 minutes and then at 350ºF for 40-45 minutes.