Apple and Cheddar Pie
For the pastry
125g salted butter
250g self raising flour
50g strong Cheddar, grated
For the filling
2kg apples - I used lots of Bramley for sharpness but it is your choice
1 tsp cinnamon
A handful of sultanas
100g soft brown sugar
1 - Pre-heat the oven to GM4/Fan 160C/180C.
2 - To make the pastry, put the flour and butter into a food processor and pulse until you have what looks like breadcrumbs. Put in the cheese and pulse. Finally, drop in the egg and pulse and begin to drizzle in cold water until it comes together into a ball. This can all be done by hand too. Wrap in Clingfilm and place into the fridge for 30 minutes.
3 - While the pastry is resting, peel and core the apples. Cut in half then slice into 1cm slices and place into a large bowl. Sprinkle in the cinnamon, sultanas and sugar and combine thoroughly.
4 - Butter and line a 20cm spring form cake tin. Remove the pastry from the fridge and cut off 1 third and leave aside. Roll out the larger piece of pastry and line the cake tin, leaving the excess hanging over the sides. Pile in the apple mixture, pressing down gently.
5 - Roll out the remaining piece of pastry. Beat an egg and dampen the edges of the pie. Place the pastry over and press down the edges with a fork or thumb. Cut off the excess and make optional decorations for your pie.
6 - Brush the top of the pie with the beaten egg, poke a couple of holes into the centre to allow steam to escape and sprinkle with a little sugar. Bake on the middle shelf for 45-60 minutes or until the pastry is golden brown.
7 - Allow to cool slightly then serve in large slices with cream, ice cream or crème fraiche.
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