serves 6
ingredients
150g/5oz plain flour, sifted
250g/9oz Cheddar cheese, grated
1⁄2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored
and chopped
100g/4oz granulated sugar
2 teaspoons self-raising flour
1⁄2 teaspoon ground cinnamon
2 teaspoons butter
1 egg yolk, beaten
1 tablespoon water
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie
dish with butter.
• Mix together the plain flour, cheese and salt in a bowl. Using a pastry
blender or two knives, cut in the shortening until the mixture resembles
coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs
until a dough is formed. Press the dough firmly into a ball.
• Divide the pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 30cm/12in circle. Use to line the greased pie dish,
trimming the edges to 1cm/1⁄2in beyond the rim of the pie plate.
• Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix
well. Arrange the apple mixture in the pastry shell. Roll out the
remaining pastry to a 30cm/12in circle. Place on top of the filling,
trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the
edges to form a rim.
• Combine the egg yolk with 1 tablespoon water to make an egg wash,
then brush over the top crust and rim.
• Bake the pie in the oven for 45–50 minutes until apples are tender and
the crust is a golden brown. Cool on a wire rack before serving.
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