"If you haven't tried cheese with apple pie, you're missing out. The salty, savoury cheese with sweet apples and crumbly pastry is, quite simple, pie perfection" - Matt Preston
- INGREDIENTS
2kg Granny Smith apples, peeled, cored, quartered, cut into 2cm-thick slices
100g (1/2 cup) caster sugar
60ml (1/4 cup) water
2 strips lemon rind
60ml (1/4 cup) fresh lemon juice
2 cinnamon sticks
1 tbs cornflour
1 tbs water, extra
1 egg, lightly whisked
2 tbs caster sugar, extra
Double cream or vanilla ice-cream, to serve
- CHEDDAR PASTRY
450g (3 cups) plain flour
200g unsalted chilled butter, chopped
40g (1/2 cup) coarsely grated vintage cheddar
2 tbs icing sugar mixture
2 egg yolks
80ml (1⁄3 cup) chilled milk
- METHOD
Step 1
Grease a round pie dish 5 cm deep and 24 cm in diameter with butter.2nd step
For the dough, mix the flour and butter in a food processor until the mixture reaches a thin crumb. Add cheddar and icing sugar. Treat until just combined. Add the egg yolks and the milk. Treat until the dough collects.Step 3
Roll two-thirds of the dough over baking paper up to 4mm thick. Pie dish with a pastry. Cut the excess. Place in the refrigerator for 30 minutes to rest.Step 4
Preheat the oven to the forced 200C / 180C fan. Place a baking sheet in the oven to heat. Mix the apple, sugar, water, bark and lemon juice and cinnamon in a pot. Blanket. Simmer, stirring often, for 8-10 minutes or until apples are tender but keep their shape. Mix cornmeal and extra water. Stir in apples. Throw the cinnamon. Set aside, uncovered, for 30 minutes to cool.Step 5
Brush the base and side of the baking tin with the egg. Place the apple mixture in the baking tin. Spread the remaining dough on baking paper on a large enough disk to fit over the pie. Place on the apple mixture. Press to seal and cut the excess. Brush with egg and sprinkle with additional sugar. Cut 3 slots upward to allow steam to escape. Place on a hot platter and bake for 20 minutes. Reduce the oven to 180C / 160C forced fan
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