You Want Pie with That - III

While searching for the Holy Grail, the Knights of the Round Table came across a Killer Rabbit, with sharp, pointy teeth (you remember that part, right?)! Thankfully, they had the Holy Hand Grenade of Antioch. Thank goodness! Afer a count of three (no more, no less, and five is right out!), the holy hand granade was hefted toward the killer rabbit.


And so I present:


Whatever Happened to the Killer Rabbit? pie


This is a traditional rabbit pie (flavored with tons of apples), topped with a baked apple/holy hand granade, and an exploded crust. I don't think it needs any more explaination. ;)


I was shocked at the taste of this. I was really worred about the actual taste of this pie, but I think that it wins as my favorite of all the things I've ever baked - seriously! This is getting added to the regular rotation of comfort food in my house.



The recipe:


For the filling:

1 rabbit, approximately 3 lb (1.35 kg), cut into joints (or 1 - 1.5 lb chicken thighs)
2 medium onions, chopped fairly small
8 oz (225 g) unsmoked streaky bacon, in one piece
1 medium cooking apple, peeled and sliced
1/2 cup dry cider
3/4 cups chicken stock
½ tsp nutmeg
1 bay leaf
1 tsp plain flour
1 tbp butter
salt and freshly milled black pepper to taste
top and bottom crusts



For the apple filling:


2 tbs pecans
2 tbs raisins
4 tbs brown sugar
1 tsp cinnamon
1/8 tsp butter

Pre-heat the oven to 425°F.
put bottom crust in pie plate.
Wash the rabbit joints, and place them in a large saucepan.
Add onion and apple to saucepan.
Chop bacon into roughly 1" sections and add to the saucepan along with the bayleaf, a little salt and some freshly milled pepper.
Pour in the cider and the stock, bring to simmering point, then put a lid on and leave to simmer gently for about an hour or until tender.


While that's simmering, cut out the core and seeds of an apple (making sure to leave the bottom intact).
Combine brown sugar, raisins, pecans and cinnamon.
Fill apple with the misture, and top with a pat of butter.

When rabbit miture's cooked, remove the rabbit pieces, bacon, apple and onion (with a draining spoon) and transfer them to the pie dish.
Add flour and butter to the stock in the saucepan
Stir them over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and simmer.
When it's reduced by about half, pour it over the rabbit.
Cover with remaining pie crust
Dampen edges and squish together.
Cut an explosion hole, and peel back in the center of the top crust.
Use scarps from edges of pie crust to decorate the apple.
Drop apple into hole in top of pie.
Bake for 30 minutes or until golden brown.