- Time 1 Hour
- Serves 6
- Difficulty Medium
For the pastry:
- 350 g / 12 oz plain flour
- 125 g / 4 ½ caster sugar
- 150 g / 5 ½ oz butter, cubed
- 55 g / 2 oz Barber's 1833 Vintage Reserve Cheddar, grated
- 2 egg yolks (reserve one of the whites for glazing)
- 2-3 tbsp cold water
For the filling:
- 150 g / 5 ½ ox caster sugar
- 1 tsp ground cinnamon
- 2 tbsp cornflour
- 600 ml / 1 pt milk600 g - 1 kg / 1 lb 5 oz - 2 lb 4 oz Bramley apples
- 1 egg white
- 1 tbsp caster sugar
For the pastry, place the flour and sugar in a bowl
and rub in the butter until the mixture resembles
breadcrumbs. Stir in the cheese. Add the egg yolks and
enough water to form a dough. Knead very lightly then
wrap in cling film and chill for 20 minutes.
For the filling, mix together the sugar, cinnamon and
cornflour in a large bowl. Peel, quarter, core and thinly slice
the apples. Add to the sugar mixture and toss together.
Heat the oven to 190C/Gas 5. Place a baking tray in
the oven to heat. Roll out two thirds of the pastry to fit a
23 cm pie tin or plate. Fill with the apples and the sugary
juices. Roll out the remaining pastry to make the lid.
Brush the edge of the pastry with a little water and top
with the lid, pressing the edges together to seal.
Trim the excess pastry and crimp the edge. For the
glaze, lightly whisk the egg white and brush over the
pastry. Roll out the trimmings and cut leaf shapes.
Arrange on the pie and brush with egg white. Sprinkle
with sugar. Place on the baking tray and bake for 30-40
minutes until golden. If the edges of the pie are browning
too quickly, cover loosely with foil.
Serve hot or cold, with cream.