WHAT YOU WILL NEED :-
8" plate or flan ring.
INGREDIENTS to serve 6 people :-
|
Pastry : |
||||||
|
200 |
g |
8 |
oz |
self raising flour |
||
|
1 |
pinch |
salt |
||||
|
100 |
g |
4 |
oz |
butter or margarine |
||
|
50 |
g |
2 |
oz |
castor sugar |
||
|
1 |
large |
egg - beaten |
||||
|
Filling : |
||||||
|
500 |
g |
1 |
lb |
cooking apples or cooking & eating apples |
||
|
100 |
g |
4 |
oz |
Wensleydale cheese |
||
METHOD :-
Rub the fat into the flour and salt until it looks like breadcrumbs or ground almonds.
Stir in the sugar. Add the egg and combine to form a smooth ball.
Chill in the refrigerator for at least 1 hour before use.
Divide the pastry into two pieces, one slightly smaller than the other one.
Knead both pieces into a small ball.
Roll the smaller piece of pastry very thinly, while shaping it into an 8" circle.
Line the plate or flan ring with the pastry.
Press out any air bubbles from the centre to the edge.
Peel and thinly slice the apples, and place evenly over the pastry.
Thinly slice the cheese and distribute evenly over the apples.
Roll out the remaining pastry ready to cover the filling.
Brush this pastry with cold water before placing on top of the filling.
Seal down well.
Make a hole or slit in the top of the pie to allow steam to escape.
Bake the pie for 15 minutes at Gas mark 5 / 375oF. / 190oC. then reduce the temperature to Gas mark 4 / 350oF. / 180oC. and bake for a further 30 - 45 minutes until golden brown.