I'm sorry but I don't understand the measurements

Really popular pie with all my friends and I usually get a request to make for parties etc. Delicious.

My pie leaked too. Maybe the walls and bottom were rolled too thin? Nevertheless, I would suggest that when grating the onion and apple, it should be into a colander to overcome the liquid that arises.Otherwise a 'soggy bottom' is present after cooking and the sides do not hold up when handling from the tin. .

The recipe was insufficient for filling too. I added extra ham and sausage meat to mine. By the way, I made one the size suggested and then made two small ones for the freezer. The large one was a 'thank you pie' to my lovely neighbours, so I await their report.

A delicious pie - always get requests to make it again... I changed it slightly in that I include a layer of sliced hard boiled eggs, I don't use any mustard, instead I put a layer of my mums homemade chutney on top of the ham slices. Well worth the effort of grating everything and making own pastry. I can't comment on how well it freezes as it never gets that far....

Have just made this pie and the bottom was really soggy. Used sliced ham from the deli counter - is this the problem??
Also seem too much ham and too little sausage.

I haven't made this pie yet. I am going to make it for a wine tasting we are attending. My question is, do you cook the sausage before you assemble the pie or do you put it in raw. It would seem that the raw sausage would create a lot of fat that would make the pie soggy. Am I just over thinking this recipe?

Sorry ... I forgot to mention, I substituted the ham with salt beef which is my local butchers speciality ... wonderful replacement and very very cheap ! try it

I made this a few weeks ago to go with the winter coleslaw recipe and it was a big hit with friends who came to lunch .. all gone in one go (I thought I had myself 2 or 3 lunches myself). I used sausages from Kune Kune pigs which I source from a friend, they are incredible and hardly any fat at all. I let myself down with the pastry like I always do (need lessons) but the filling was wonderful. I served it as I said with Winter Coleslaw, cheeses, homemade chutney and crusty bread ... very successful

Having read the other comments we looked forward to this pie but found the onion overpowered all other flavours. Maybe the onion should be sweated before mixing with the sausage meat?

Absolutely fantastic. Can't wait to make the next one.

I've made this several times now. I use a good pork and apple sausage, which I skin. My tin is a little bigger, so I up the quantities of everything a little (approx 1/3 as much again). Definitely use carved ham from the deli, rather than packaged, as you can have it cut nice and thick, which makes a real difference.
The last time I made it, I made it for a pie-making competition at work which I won. There was even a black-market operating for the last few slices in some parts of the office. I consider that a success!

A really great pie to take on picnics, instead of sliced ham I have sometimes added small chunks of chicken, which is just as good! Also I have added sweet red peppers sometimes...this recipe works so well with things you need to use up! I tell the kids its a sausage roll in a pie shape and they seem to eat it!!

Made this pie last year for a polo picnic, it went down well and making it again this year as everyone has requested it, will make the chicken one too this time. Tastiest pies I've ever had and homemade too. My favourite summer recipe.

I made this pie ahead of a party and froze it, defrosted really well, held it's shape and the pastry did not go soggy. Fantastic taste, went down a storm, should have made 2 not just the 1. Great taste, better than any shop brought picnic pie, will make again.

I made these for the a buffet at a party and got rave reviews - people couldn't believe I'd made them! Recipe is easy to follow although a bit messy (lots of sticky juice from grated onions and apples, coupled with flour everywhere!). I used a 24cm loose-bottomed cake tins which worked fine. Definitely a brilliant recipe for a lunch, party or picnic.

I use two 20cm loose-bottomed cake tins. Second time I made shortcrust for the base and sides and some bought-in puff for the top. Skinned Tesco Finest pork and apple and pork and chilli sausages are better than a lot of sausagemeat I can get round here.

I'm making a couple for my daughter to take back to university with her next week.

Yum

what can i say but completely delicious. and very econonmical cost wise too especially if instead of using thick slices of ham i got ham offcuts from my local market which cost £1 a 1lb and perfect for this pie.

Lovely flavours and relatively easy to make although mine were a little wet and leaked. Could it have been the sausage? I've cut them into portions and wrapped and frozen them as they will be perfect to take on long walks if the weather ever improves.
I will definately be making these again and it will be easy to alter some of the ingedients for a variety of flavours, thanks

I made these pies one as the recipe and one with chicken and chopped apricots made them before Christmas however I did increase the sauage meat to 454 g and used ready made apple sauce (I'm a bit lazy) and added chilli to the pork and ham pie. Both were very tasty. May add eggs to the pork and ham, but it would make it more like a Gala pie. These pies are on my make again list especially the chicken version.

I made this for a concert picnic and it was a great success – I think it’s important to have good quality ingredients, not packet ham as it’s holds more moisture. Instead of using two Thyme leaves I used dried thyme but think I over done it a little – will know better next time. It was worth the effort!