Apple & Cheddar Pie Ingredients
- 150 g/5 oz plain flour, sifted
- 250 g/9 oz Cheddar cheese, grated
- 1⁄2 teaspoon salt
- 150 g/5 oz vegetable shortening
- 75 ml/3 fl oz iced water
- 350 g/12 oz cooking apples, cored and chopped
- 100 g/4 oz granulated sugar
- 2 teaspoons self-raising flour
- 1⁄2 teaspoon ground cinnamon
- 2 teaspoons butter
- 1 egg yolk, beaten
- 1 tablespoon water
Apple & Cheddar Pie Recipe
Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23 cm/9 in pie dish with butter.
Mix together the plain flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs until a dough is formed. Press the dough firmly into a ball.
Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 30 cm/12 in circle. Use to line the greased pie dish, trimming the edges to 1 cm/1⁄2 in beyond the rim of the pie plate.
Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix well. Arrange the apple mixture in the pastry shell. Roll out the remaining pastry to a 30 cm/12 in circle. Place on top of the filling, trimming the crust to 2.5 cm/1 in beyond the rim of the pie dish. Flute the edges to form a rim.
Combine the egg yolk with 1 tablespoon water to make an egg wash, then brush over the top crust and rim.
Bake the pie in the oven for 45–50 minutes until apples are tender and the crust is a golden brown. Cool on a wire rack before serving.