Apple and cheddar crust pie

Name: Apple and cheddar crust pie
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: British
Ingredients: 2 small bramley apples cored and sliced; 3-4 dessert apples cored and sliced; 1 lemon zested; r 2 tsp lemon; nutmeg; r 3 tbsp golden caster suga; 1 egg beaten; 150g butter chopped and very cold; 50g lard chopped and very cold; 450g plain flour; 150g cheddar finely grated

Published: March 25, 2015 at 4:08 PM

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Serves 8

Easy

Total time: 1 hr and 30 mins

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Sweet, juicy apples with a dash of sharp, salty cheese is a winning taste combination. Our baked apple pie with homemade pastry is a comforting winter warmer.

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Alternatives

Complete the dish

Enjoy this apple pie with cheddar crust, then check out more apple recipes, such as our classic apple pie, apple turnovers, apple strudel and salted caramel apple pie.

Ingredients

Nutrition

2 small bramley apples

cored and sliced
3-4 dessert apples

cored and sliced
1 lemon

zested
r 2 tsp lemon
nutmeg
r 3 tbsp golden caster suga
1 egg

beaten

pastry

150g butter

chopped and very cold
50g lard

chopped and very cold
450g plain flour
150g cheddar

finely grated

Nutrition: per serving

kcal548
fat29.7g
carbs56.7g
fibre3.8g
protein11.6g
salt0.7g

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.

Check out more of our best baking with apple recipes...

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