Ingredients for Cheddar And Apple Pie
- 100g cold unsalted butter, cubed
- Plain Flour
- Mature Cheddar Cheese
- 1 tablespoon milk
- Fresh Sage
- Sweet Potatoes
- 1 large onion, thinly sliced
- Vegetable Oil
- Cooking Apple
- Wensleydale Cheese
- 100g crème fraîche
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How to Make Cheddar And Apple Pie
- Make the pastry: Cut the cold butter into the flour using a pastry blender or your fingertips until the mixture resembles breadcrumbs. Stir in the grated cheddar cheese, salt, and pepper.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 190°C (375°F).
- While the pastry chills, parboil the potatoes for 2-3 minutes until slightly softened. Drain and rinse under cold water.
- Gently fry the sliced onions in vegetable oil for 5-8 minutes until softened but not browned.
- Roll out two-thirds of the pastry and line a buttered 23cm deep pie dish. Trim and reserve the excess pastry.
- Layer half of the potatoes, onions, apples, and sage leaves in the pie dish.
- Sprinkle with half of the crumbled Wensleydale cheese.
- Repeat layers with the remaining potatoes, onions, apples, sage, and Wensleydale.
- Dollop the crème fraîche evenly over the filling.
- Roll out the remaining pastry and cover the pie. Crimp the edges to seal. Cut a small slit in the top to allow steam to escape.
- Brush the top with milk and sprinkle with the remaining grated cheddar cheese and fresh sage leaves.
- Bake for 45-50 minutes, or until the pastry is golden brown and the filling is tender.
- Let the pie cool for at least 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
64g
Carbs
16g
