Apple Cheddar Pie
- 435g Carême sweet vanilla bean short crust pastry, thawed
- 10 medium Granny Smith, peeled, cored & thinly sliced
- 20g unsalted butter, melted
- 2 teaspoons finely grated lemon zest
- 1 cup grated extra strong cheddar cheese
- ½ teaspoon dried rosemary
- ¾ cup firmly packed light-brown sugar
- 2 tablespoons cornflour
- 2 teaspoons ground cinnamon
- 1 egg, lightly beaten
- Coffee sugar, to sprinkle
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Step 1 - click here to display
Preheat oven to 200°C (180°C fan-forced). Lightly grease a large ceramic pie dish.
In a large mixing bowl combine the apples, butter, zest, cheddar and rosemary together, mixing until well combined.
Step 2 - click here to display
In a small mixing bowl combine the sugar, cornflour and cinnamon together, mixing until well combined. Add to the apple mixture, again mixing until the apple slices are well coated. Place the apple filling in the prepared ceramic pie dish, piling it up in the centre to create a dome shape.
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Place the thawed pastry on a clean lightly floured surface. Cut 2 x 2cm wide strips of pastry from one end of the pastry sheet. Brush the edge of the ceramic pie dish with egg and place the pastry strips around the edge of the dish. Brush the topside of the pastry strip with egg and then drape the remaining pastry over the top, pressing down the edges and crimping, to help seal the pie. Trim the edges of the pie using scissors, cut an air hole at the top, and using any pastry offcuts decorate the top as you please. Finally brush pastry with egg and sprinkle with Coffee sugar.
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Place the apple pie on a baking tray in preheated oven for 20 minutes, reduce the heat to 160°C (140°C fan-forced) and cover edges of pie with foil to prevent pastry burning. Cook for a further 60 minutes or until pastry is golden and the apple filling is tender.
Serve the apple pie with jersey cream, crème anglaise or a rich vanilla ice cream.
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