Pies and Tarts Dessert Recipes - Yorkshire Apple Pie Recipe

Ingredients

• For the pastry (paste):

• 225 g/8 oz/2 cups plain (ail-purpose) flour

• A pinch of salt

• 50 g/2 oz/1/4 cup white vegetable fat (shortening), diced

• 50 g/2 oz/1/4 cup hard block margarine. diced

• Cold water, to mix

 For the Filling

• 3 large cooking (tart) apples, sliced

• 65 g/2 1/2 oz/generous 1/4 cup granulated sugar, plus extra for sprinkling

• A pinch of ground cloves

• 75 g/3 oz/3/4 cup Wensleydale cheese, crumbled

• 15 ml/1 tbsp single (light) cream

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Method:

1. To make the pastry, sift the flour and salt into a bowl. Add the fats and rub in with the fingertips until the mixture resembles fine breadcrumbs.

2. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Cut in half. Roll out one half and use to line a pie plate. Prick the base with a fork.

3. To fill, put a layer of half the apple slices on top. Mix all but 15 ml/1 tbsp of the sugar with the cloves.

4. Sprinkle half over the apples, then sprinkle with half the cheese. Top with the remaining apple slices, then the sugar, then the cheese.

5. Dampen the edges of the pastry with water. Roll out the remaining pastry and layover. Press the edges well together to seal.

6. Trim, knock up the edge and flute with the back of a knife. Make a hole in the centre to allow steam to escape.

7. Roll out the trimmings, cut into small leaves and use to decorate the top. Brush with the cream, then sprinkle with sugar.

8. Place on a baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for about 30 minutes or until golden brown and cooked through. Serve hot.