Apple and Cheddar Pie
Those of British heritage often enjoy combining the flavours of fruit and cheese. My father likes to eat slices of apple with cheese and also enjoys his fruit cake with it. In the UK, the popular apple and Wensleydale pie uses Wensleydale cheese. In New Zealand, we must settle for a tasty cheddar.
This is a great pie to take on an afternoon picnic as it tastes just as good cold as it does hot.
Shortcrust pastry
1kg granny smith apples
100g caster sugar
125g tasty cheddar cheese, crumbled
1 Roll out the pastry and line a greased pie dish, leaving a slight lip. Set aside enough rolled pastry to make the lid. Preheat the oven to 200°C while you rest the pastry.
2 Meanwhile, peel, core and slice the apples, and place them in a bowl.
3 Get the pastry case and lay a third of the apples in the base, covering with a third of the sugar. Repeat the layering process twice more and then cover it all with the crumbled cheese.
4 Place the pastry lid on top of the pie and brush with milk. Sprinkle with a little sugar and slash the lid of the pie a few times so steam can escape. Bake for 30-35 minutes until the crust is golden brown.
