A few weeks ago I was intrigued by the lovely Char’s post about an apple pie recipe. I know what you’re thinking, what’s so special about apple pie? After all it’s a standard recipe, especially in the autumn as things are getting cooler and darker. Well the special thing is the pastry on Char’s pie included cheese. Yes, that’s right, cheese pastry on an apple pie. Colour me intrigued. So I mentioned on Twitter or in the blog comments (I forget where) that I just had to give it a whirl myself and lo and behold the lovely people at Pilgrim’s Cheese sent me lovely cheese vouchers so that I could. Talk about kind! I’m never one to miss out on a baking session, especially when cheese is involved, so this week I made my cheese pastry and yumminess ensued.
Before I share what I made can we just remind ourselves of how stupidly easy pastry is to make – I mean you basically bung it all in a bowl, rub it in, add water and you’re done. Why do I always forget this? I always think it’s a hard thing to make, well not anymore! I will definitely remember how easy it is in future – I fear I might be making pastry ALL THE TIME from now on! I wonder what other lovely things I can make? Maybe mini chicken and ham pies, jam tarts (not with cheese though) oh and maybe nutella and banana somethings. Oh yummy, I feel some plans coming together!
So down to the food, to make the most delicious apple pie you will need
For the pastry…
- 50g butter
- 75g lard
- 225g Plain flour
- 75g grated Pilgrim’s Choice Mature Cheddar Cheese
For the filling…
- 450g cooking apples – peeled and cored
- 450g braeburn apples – peeled and cored
- 50g caster sugar
- 1 tsp ground cinnamon
And all you do is:
- Cut the softened butter and lard up into small cubes and pop it in the bowl with the flour.
- Rub the flour and butter between your fingers until they form breadcrumbs.
- Add the grated cheese and a tbsp or so of cold water and bring the mixture together to form a dough. (See I told you pastry was easy peasy!).
- Slice your apples and pop them in your dish
- Sprinkle with the cinnamon and sugar mixture
- Cover with the pastry, add decoration (Christmas trees are a must at this time of year) and poke a hole in the middle for the steam to get out
- Cook on 220 degrees for 10 minutes
- Turn down the oven to 190 and cook for a further 40 minutes or until golden brown
- Serve with COLD (always cold) custard and enjoy
I can guarantee the pie is scrumptious and adding the cheese to the pastry gives it a real contrast in flavours. Yummy! I enjoyed the pastry so much that I’m determined to try it on Michelle’s scrumptious sounding steak and ale pie in the future. Surely it can only be delicious?
So tell me, what’s your all time favourite pie filling, what should I try next?
– Fi xx
*Thanks to Pilgrims Choice for the yummy cheese for the recipe. I love cheese!