forlichingham pie

Forlichingham Pie 
recipe by Pascal Simon
created by author Edward Carey

I had the honor to make pies for author Edward Carey's book reading at Book People in August and it was so awesome. In his book "Foulsham" he writes about Forlichingham Pie, here is his description:

“I had Forlichingham Pie too, which, in truth, was not my absolute favourite, the top of it being somewhat burnt according to tradition and the insides rather a swill bucket of left-overs all covered over in sweet black treacle to disguise the taste. Miss Cruickshanks said that I must eat it all up, she would be cross with me if I didn’t. So then I ate it.” -Edward Carey

So I came up with the recipe and here it is! 

FORLICHINGHAM PIE (ORGINAL BY EDWARD CAREY)
RECIPE BY PASCAL SIMON (BAKE AUSTIN)

PIE CRUST
12 Tbsp butter, chilled
4 Tbsp vegetable shortening, chilled
2 cups flour
1 tsp kosher salt
1/2 cup ice cold water

Place all the ingredients in a food processor and mix until well combined. Shape dough into a disc and place in the fridge for 30 minutes.

 FILLING
2 cups of fruit (plum, apple, black berries, blue berries, pears, etc)
1 cup of golden syrup (substitute with Molasses if you can't find it)
1 egg
2 Tbsp butter
6 Tbsp bread crumbs
lemon zest of one lemon
3 Tbsp heavy cream

Heat the golden syrup in a pan and take off heat, mix into the syrup everything but the fruit and let it come back to room temperature.
Roll out 1/2 of the cold dough and place into a pie pan. Fill with swill bucket of fruit and then 
top with syrup mixture. Cover this with the other half of the pie dough and bake for 30 minutes at 375 degrees Fahrenheit.