Feeds a hungry family


225g/8oz plain flour

100g/4oz unsalted butter

75g/3oz cheddar cheese, grated

100ml/3.5fl oz cold water

800g/2lb apples, Bramley or crunchy dessert apples

100g/4oz caster sugar

1 egg to glaze


1. Place the flour into a roomy mixing bowl, then add the cold cubed butter and rub in well with your fingertips until it resembles breadcrumbs.

2. Now add the grated cheese and enough water to make a soft dough that leaves the bowl clean.

3. Lightly knead on the worktop before wrapping in cling film and placing in the fridge to rest for 30 minutes.

4. Meanwhile peel, quarter and core the apples, placing into a small bowl.

5. Take a little more than half of the pastry and roll out thinly to approximately 12-inch (30cm) diameter to line the base and sides of a pie dish.

6. Pile the apple slices in, building up layers scattering over the caster sugar as you go.

7. Role out the remaining pastry thinly to make the lid a little shorter.

8. Brush the rim with egg wash and place the lid over the top, press the edges together to get a good seal and trim with a sharp knife.

9. Gather up the trimmings for decorations and re-roll them to cut into leaf shapes.

10. Flute the edges of the pie using your thumb, arrange the leafs on top and carefully egg wash the whole lot before baking in a preheated oven 180c/gas 5 for around 60 minutes or until it turns a deep golden brown.

11. Remove from the oven and sprinkle on top a little caster sugar allowing the pie to rest for 10 minutes before serving up with a good dollop of custard or ice cream.

• Special thanks to Oakworth station master young Adam and Keighley and Worth Valley Railway.