This month Tammie and I are doing international recipes. Well, it goes without saying that I would want to do a traditional British dish in honor of my mother. She hails from a beautiful town, Cheltenham (very similar to Charleston in some ways) in the county of Gloucestershire. I was lucky that every summer when she returned home I went along with her and stayed with my Gran. Gloucestershire is in the heart of the beautiful Cotswolds and the surrounding countryside has many sheep farms. Many Sunday meals involved lamb. It was probably one of the few things my Gran cooked well and lamb was one of the first meats I came to love.
- Here is my version of the recipe:
- Enough prepared pie crust dough to make a pie base and topping
- 1 lb ground lamb
- Â¼ teaspoon cloves
- Â½ teaspoon cinnamon
- Â½ teaspoon nutmeg
- 1 large apple, peeled, cored and sliced
- 2 tablespoons milk
- Line a greased deep dish 9â pie dish with a round of pie crust dough.
- Spread the ground lamb evenly in the pie dish.
- Sprinkle the seasonings over the lamb.
- Arrange the apple slices over the lamb.
- Top with a round of pie crust dough. Moisten the edges with milk and press the top and bottom together. Brush remaining milk on the top of the pie.
- Bake at 400 degrees for 20 minutes and then at 350 degrees for 45 minutes.
|Amount Per Serving||%DV|
|Serving Size 86g|
|Recipe makes 8 servings|
|Calories from Fat 124||70%|
|Total Fat 13.73g||17%|
|Saturated Fat 6.11g||24%|
|Trans Fat 0.0g|
|Total Carbs 3.81g||1%|
|Dietary Fiber 0.7g||2%|