Agatha's Autumn Lamb and Apple Pie
Agatha Christie, born on September 15th, often wove intricate plots around cozy British domesticity, where a hearty, comforting meal was never far from the scene of a clever mystery. This Autumn Lamb and Apple Pie, a variation of a classic English 'squab pie,' brings together the rich flavors of slow-cooked lamb with the tart sweetness of apples and fragrant herbs, all encased in a golden pastry crust. It's the kind of substantial, warming dish that would have graced tables across the British countryside as autumn settled in, perfect for a crisp September evening and a good book.
Ingredients
- 700 gramsLamb shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tablespoonsOlive oil
- 1 largeYellow onion, chopped
- 2 clovesGarlic, minced
- 2 tablespoonsAll-purpose flour
- ½ cupDry white wine, or additional lamb or beef stock
- 2 cupsLamb or beef stock
- 1 teaspoonFresh thyme leaves, chopped
- ½ teaspoonFresh rosemary, chopped
- 1 leafBay leaf
- 1 teaspoonKosher salt
- ½ teaspoonBlack pepper
- 2 mediumCooking apples, e.g., Bramley, Granny Smith; peeled, cored, and diced
- 450 gramsStore-bought shortcrust pastry, enough for a single 9-inch (23 cm) pie crust
- 1Egg, beaten, for egg wash
Egg: Egg · Wheat: All-purpose flour, Store-bought shortcrust pastry
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Preheat oven to 375°F (190°C).
- 2
Season the cubed lamb generously with salt and pepper.
- 3
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-colored on all sides. Remove lamb and set aside.
- 4
Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the flour and cook for 1 minute, creating a roux. Deglaze the pot with white wine (if using), scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half, about 2 minutes.
- 6
Return the lamb to the pot. Add the lamb or beef stock, fresh thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the lamb is tender.
- 7
Stir in the diced apples and cook for another 10-15 minutes, or until the apples have softened slightly but still hold their shape.
- 8
Remove the bay leaf. Taste and adjust seasoning as needed. Pour the lamb and apple filling into a 9-inch (23 cm) pie dish.
- 9
On a lightly floured surface, roll out the shortcrust pastry to a round slightly larger than your pie dish. Carefully place the pastry over the filling, trimming any excess and crimping the edges to seal.
- 10
Cut a few slits in the top of the pastry to allow steam to escape. Brush the top with the beaten egg wash.
- 11
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. If the crust browns too quickly, tent loosely with foil.
- 12
Let the pie rest for 10 minutes before slicing and serving.
Chef's notes
- The lamb and apple filling can be cooked a day in advance and chilled. This allows the flavors to meld further. Assemble and bake the pie just before serving.
- If lamb is unavailable, diced pork shoulder or even a mix of pork and beef can be used. For apples, tart cooking varieties like Bramley or Granny Smith are best, but firm eating apples can work if you prefer a less tart profile.
- This hearty pie is substantial on its own, but pairs wonderfully with simple steamed greens like savoy cabbage, green beans, or a side of creamy mashed potatoes.
- Leftovers will keep well in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or in the microwave.
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