Apple Pie with a Cheddar Cheese Crust

Apple pie with a Cheddar cheese crust
  • 8 servings
  • 90 minutes to prepare
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Ingredients

  • 3 Bramley apples, sliced
  • 50g Golden caster sugar
  • 200g Golden Hooves Mature Cheddar, sliced
  • 1 Egg yolk, beaten
  • 1 tsp Caster sugar
  • For The Sweet Pastry:
  • 250g Cold butter, diced
  • 500g Plain flour
  • 150g Golden caster sugar
  • 2 Eggs

Instructions

Method 

  1. Preheat the oven to 180°c/160°c Fan/356°F/ Gas Mark 4.  
  2. To make the pastry, rub the cold butter into the flour and sugar to a sand-like texture.  
  3. Add the egg and gently knead it but don’t overwork the dough. Once it has just come together, wrap in cling film and allow to rest in the fridge for 1 hour.  
  4. Cut off two thirds of the pastry and roll to 3mm.  
  5. Place the rolled-out pastry onto a lightly buttered pie dish. Place a round of parchment paper on top of the pastry and then fill with uncooked rice. Bake the base blind for 15 minutes then remove the paper and rice.  
  6. Slice the apples and stack evenly onto the pastry in layers with a sprinkle of caster sugar on each layer until all the apples have been used.  
  7. Roll out the remaining pastry and place on top of the apples. Press the edges tight and poke a few holes in the top to allow the steam to escape.  
  8. Brush the top with beaten egg yolk and then sprinkle the remaining caster sugar.  
  9. Bake in the oven for 20 minutes until golden then layer the top with the sliced cheddar.  
  10. Bake for a further 5 minutes to melt the cheese and serve warm with a dollop of crème fraîche.
     

Chef’s Tip 

Try using Lancashire cheese with pears or Wensleydale cheese with plums.