Ingredients
Pastry
350g plain flour
175g cubed unsalted butter, plus extra for greasing
Cold water to combine.
Filling
500g cooking apples
500g eating apples, peeled, cored & sliced into thin slices
100g caster sugar, plus extra sprinkle for top of pie
125g Old Applebian cheese, chopped into small chunks
Milk for brushing over the top of the finished pie.
Method-Pastry
Preheat the oven to 180C/Gas 5.
Place the flour in a large bowl and add in the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
Using a knife add in just enough cold water to bring the pastry together.
Bring the dough together into a ball and chill in the fridge for approx. 30mins.
Lightly butter an approx. 22cm tin or pie dish.
Remove the dough from the fridge, roll on a lightly dusted surface and line the dish with the pastry, saving enough to cover the top of the pie.
Method-Filling
Place a third of the apple slices in the pastry-lined tin and sprinkle with a third of the sugar.
Repeat with the remaining apple and sugar and then scatter the cheese over the fruit.
Cover the pie with the remaining pastry.
Brush the edges of the pastry in the tin with milk then put the pastry lid on top.
Brush the milk over the pie top and sprinkle over a little sugar.
Make two small holes in the top to allow the steam to escape.
Bake for 30 minutes, or until the top is golden.
Leave to cool slightly before slicing.
Enjoy hot or cold!
