Peel, core and chop the apples and cook in a little water until they cook to a purée. Fry the onions in the butter until soft and coloured, season and allow to cool. Line a pie dish with your shortcrust pastry and place your onions in the bottom, place the chicken meat on top and level off. Heap the apple on top of the chicken, mound it slightly and cover with a lattice of pastry. Bake at 220°C/425°F/Gas 7 for 10 minutes, then reduce to 180°C/ 350°F/Gas 4 for 30 minutes.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.