Spiced Apple Pie with Wensleydale
Serves 4
Ingredients
- 600g cooking apples, peeled, cored and chopped
- a pinch of ground cloves
- 1 tsp ground cinnamon
- a pinch of freshly grated nutmeg
- 50g raisins
- 75g caster sugar
- 75g Butlers Farmhouse Wensleydale cheese, broken into small chunks
- 225g shortcrust pastry
- 1 egg beaten with 1 tablespoon water, to glaze
Method
- Preheat the oven to 200°C / 400F / Gas 6.
- Mix together the apples, spices, raisins, sugar and cheese and place in a deep 20cm pie dish. Roll out the pastry a little larger than the pie dish.
- Cut a thin strip from around the edge and press it on to the rim of the dish, then brush with a little of the beaten egg.
- Cover the pie with the pastry, pressing it on to the rim and trimming the edges.
- Flute the edges neatly and make a hole in the centre.
- Roll out the pastry trimmings and cut out leaves or whatever shape you like. Use to decorate the pie.
- Brush all over with the beaten egg and bake for 15-20 minutes, until the pastry is golden.
- Reduce the oven temperature to 160°C / 325F / Gas 3 and bake for a further 25 minutes.
- Serve hot or warm with a light custard sauce or thick clotted cream.
