Apple pie with Cheddar Pastry Crust
Salty, savory cheese with sweet apples and crumbly pastry crust is pie perfection.
Ingredients 8 c peeled Granny Smiths in quarters, cut into thick slices 11/2 cup sugar 1/4 cup water 2 strips lemon rind 1/4 cup fresh lemon juice 2 cinnamon sticks 1 tbsp cornflour 1 tbsp water, extra 1 egg, lightly whisked 2 tbsp caster sugar, extra Double cream or vanilla ice-cream, to serve
Cheddar Pastry 3 cups flour 2 1/2 c unsalted chilled butter, chopped 1/2 cup coarsely grated vintage cheddar 2 tbs conf sugar mixture 2 egg yolks 1⁄3 cup chilled milk
Method For the pastry, process the flour and butter in a food processor until mixture resembles fine breadcrumbs. Add cheddar and icing sugar. Process until just combined. Add egg yolks and milk. Process until dough just comes together. Roll two-thirds of the pastry on baking paper until 4mm thick. Line pie dish with pastry. Trim excess. Place in the fridge for 30 min to rest. Place a baking tray in hot oven to heat.
Combine apples, sugar, water, lemon rind and juice, and cinnamon in pan. Cover. Simmer, stirring often, for 8-10 minutes or until apples are tender but hold their shape. Combine cornflour and extra water. Stir into apples. Discard cinnamon. Set aside, uncovered, for 30 min to cool. Brush base and side of the pastry case with egg. Spoon apple mixture into the pastry case. Roll out remaining pastry on baking paper to a disc large enough to fit the top of pie. Place over apple mixture. Press edges to seal and trim excess. Brush with egg and sprinkle with extra sugar. Cut 3 slits in the top to allow steam to escape. Place on hot tray and hot bake for 20 minutes. Them lower temp, bake at 425 deg 30-40 min til crust is crispy and golden. Set aside 10 min. Serve with poured double cream or ice-cream.