Mum's Apple Pie, the stuff of dreams and childhood memories. I still find it hard not to be taken back to my early years when I get even the slightest scent of an apple pie.
I know you should never mess with a classic recipe, but this Apple and Lancashire Cheese Pie is worth breaking the rules for just the once. The combination of sweet apples and the tang of the cheese combined and wrapped in crumbly shortcrust pastry is nothing short of genius.
A deep-dish pie filled with delicious apples and cheese can be served as a dessert or makes a super tea time treat. Don't forget the custard.
If you can't get Lancashire cheese, don't worry, try to use a crumbly white cheese to get the same result. Do not use waxy cheese; it simply will not work.
- 12oz/350g shortcrust pastry (see instructions below)
- 2lb / 900g cooking apples, peeled, cored and cut into chunks
- ½ tsp ground cinnamon
- 3oz / 75g sultanas
- 5 tbsp maple syrup
- 5oz / 150g Lancashire cheese, crumbled
- 1 medium egg, beaten
- Preheat the oven to 400F/200C/Gas mark 6.
- Follow the instructions for making pastry by following this SHORTCRUST PASTRY RECIPE. Make sure you prepare the pastry well in advance so as to allow enough time for the pastry to rest. If you do not rest it, it will shrink in the oven when baking.
- Roll out the pastry on a lightly floured surface and use to line a deep 8in/20cm pie dish or loose-bottomed fluted flan case. Prick the bottom and chill while preparing the filling. Importantly, reserve pastry trimmings for the top of the pie.
- Place the apples, the cinnamon, the sultanas and the maple syrup in a pan. Cover and cook over a very gentle heat until apples just begin to soften, do not cook for too long or the apple will turn to mush, which is not a disaster but the pie is better with chunks in it. Remove the apple sauce from the heat and fold in the crumbled Lancashire cheese.
- Spoon the filling into the pastry lined dish. Re-roll the pastry trimmings and cut into strips about 1/2 inch/1cm thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.
- Bake the pie for 30 to 35 minutes in the centre of the preheated oven until pastry is golden and crisp. Leave the pie to cool slightly if you want to eat the pie straight away, otherwise, let it cool to room temperature.
Recipe courtesy of the British Cheese Board