Wensleydale Apple Pie

"In the North of England, there's an old tradition of making apple pies with cheese in. As strange as it sounds, the result is absolutely georgous. This 2 crust pie uses Wensleydale cheese which has long been eaten with sweet items such as fruit cake. Wensleydale is very soft, crumbly, moist and with a mild taste. Serve this pie hot with a scoop of home-made vanilla icecream - pure heaven!"
 
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Ready In:
1hr 5mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350f/180c/gas mark 4.
  • Sift flour and salt into a large bowl and add the butter and lard, cut into cubes.
  • Work the butter and lard into the pastry until you have a fine breadcrumb consistancy. Add enough cold water to be able to work the mixture into a ball - make sure you add a little dribble at a time, you don't want it too wet! Once you have a ball, put the bowl into the fridge.
  • Peel the apples, cut into thick slices and put in a pan. Cover with 2 tablespoons of cold water and cook until the apple slices are softened, but still retain their shape.
  • Remove apples from heat and strain liquid off. Sprinkle with the sugar and leave to cool.
  • Whilst the apples cool, grease a pie tin and flour a surface. Divide the dough in half and roll to a large enough size to do a top and bottom crust for your pie tin. This is very short pastry (it will cook very soft and buttery!) so try not to over-roll or you'll find it breaking up.
  • Line the pie tin with one of your pastry circles and spoon half of the cooled apple slices inches Even out and layer the cheese slices on top. Then arrange the last half of your apple slices on top of the cheese.
  • Dampen the edges of the bottom crust with water and lay the top crust on top. Press round the edges to seal with the ball of your thumb or the back of a fork. Brush the top of the pie with milk and sprinkle with sugar. Then cut a couple of small vents in the middle to allow steam to escape.
  • Place in the middle of the oven and cook for approx 35 minutes, or until golden brown. If it's browning too quickly for you, either move the pie down a shelf or turn the oven down a little.
  • This is best served hot and goes beautifully with double (heavy) cream, vanilla or cinnamon icecream.

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Reviews

  1. I used Macintosh apples and Cheddar cheese in place of the Wensleydale. Awesome pie!
     
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Tweaks

  1. I used Macintosh apples and Cheddar cheese in place of the Wensleydale. Awesome pie!
     

RECIPE SUBMITTED BY

I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing. <br> <br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants! <br> <br>How I rate recipes: <br> <br>5 * Recipe worked perfectly, no substitutes needed and family raved about it. <br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it. <br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it. <br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again. <br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again. <br> <br>This is Izzy, she's our 1973 EMPI GTV Conversion <br><IMG src=http://i114.photobucket.com/albums/n242/justemma/beetle-1.jpg> <br> <br> <br><img src=http://i114.photobucket.com/albums/n242/justemma/darwinfish.png>
 
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