RECIPE

Apple & Wensleydale Pie

Yields six good portions

Ingredients for apple filling

500g Bramley cooking apples

500g dessert eating apples

100g caster sugar

150g Wensleydale cheese, crumbled

A little milk to glaze

1 tablespoon granulated or soft light brown sugar to sprinkle on top

Ingredients for the shortcrust pastry

350g plain flour

Pinch of salt

180g unsalted butter, diced

80ml very cold water

Method

1. Peel, quarter and core all the apples, slicing them into a large bowl and tossing together.

2. Place into a large mixing bowl the flour, salt and diced butter and rub it in with your fingertips until it reaches the fine breadcrumb stage. Alternatively, do this in a food processor.

3. Work in the cold water to bring the pastry together using one hand. Gently knead it into a ball. Wrap in cling film and allow to rest for around 30 minutes.

4. Preheat the oven to 200C/gas mark 6.

5. Lightly butter a baking tin, about 26cm x 20cm and 4cm deep.

6. Once the pastry has rested, cut it into two pieces, roughly one-third and two-thirds.

7. Lightly dust your work surface with flour. Roll out the larger piece of pastry so it fits the base and sides leaving excess hanging over the sides.

8. Lay a third of the apple slices in the pastry-lined tin and sprinkle a third of the sugar on top. Repeat with the remaining apple and sugar.

9. Scatter the crumbled Wensleydale cheese evenly over the apples.

10. Roll out the remaining pastry to make a lid. Brush the edges of the pastry with milk, then place the pastry lid on top.

11. Seal the edges with your fingertips and crimp them well; trim off the excess pastry neatly with a sharp knife.

12. Brush the pastry lid with a little milk and sprinkle with granulated or soft brown sugar. Make a small slit in the centre of the lid for the steam to escape.

13. Bake for around 35 minutes or until the crust is golden brown.

14. Leave to stand for 15 minutes before slicing. The pie is delicious hot or cold and needs no accompaniment.