15955

Apple and cheddar crust pie

  • serves 8
  • Easy

Sweet, juicy apples with a dash of sharp, salty cheese is a winning taste combination in this baked homemade pastry winter warmer

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Ingredients

  • bramley apples 2 small, cored and sliced
  • dessert apples 3-4, cored and sliced
  • lemon 1, zested
  • r 2 tsp
  • nutmeg
  • golden caster suga r 3 tbsp
  • egg 1, beaten

pastry

  • butter 150g, chopped and very cold
  • lard 50g, chopped and very cold
  • plain flour 450g
  • cheddar 150g, finely grated

Method

  • Step 1

    First make the pastry by rubbing the butter and lard into the flour until you have a mixture that looks like crumbs. Add the
    cheddar and 3-4 tbsp cold water, and mix everything to a dough. Knead briefly, then press it out into a disc, wrap it in cling film and chill for 30 minutes.

  • Step 2

    Heat the oven to 200c/fan 180c/gas 6. Roll out just over half of the pastry thinly and use it to line a rectangular metal pie plate approx 20 × 15cm or a 23cm round one, leaving any extra hanging over the edge. Tip the apples into a bowl and add the lemon zest, cornflour, a good grating of nutmeg and the sugar. Turn everything over with your hands until the cornflour is well distributed, then arrange the filling neatly in the pie dish, building up the centre.

  • Step 3

    Roll out the remaining half of the pastry to make a lid. Cut the pastry into strips and weave them together to make a lattice. Brush around the edge of the pie plate with water and lift the lattice onto it. Press the edges together and trim any excess pastry, keeping the edge as neat as you can.

    Cut a steam hole in the centre, if there are no holes in the lattice. brush over the egg and bake the pie for 45-50 minutes or until the pastry is golden and browned, and the filling is bubbling through the steam hole.

Nutritional Information

  • Kcals 548
  • Carbs 56.7g
  • Protein 11.6g
  • Fat 29.7g
  • Salt 0.7g
  • Fibre 3.8g
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