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225 g plain (all-purpose) flour
A pinch of salt
75 g butter, diced
100 g Cheddar cheese, grated
1 egg, separated
Cold water, to mix
750 g cooking (tart) apples
15 ml/1 tbsp apple juice or water 60 ml/4 tbsp granulated sugar
Caster (superfine) sugar, for sprinkling |
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Method:
Sift the flour and salt into a bowl. Add
the butter and rub in with the fingertips until the mixture resembles
breadcrumbs. Stir in the cheese. Add the egg yolk and enough water to
form a firm dough. Knead gently on a lightly floured surface. Wrap in
clingfilm (plastic wrap) and chill for 30 minutes. Put the apples in a
saucepan with the apple juice or water and the granulated sugar. Cover
and cook gently for 10 minutes. Leave to cool slightly.
Halve the pastry (paste) and roll out one half. Use to line a 23 cm/9
in pie plate. Roll out the remaining dough to use as a lid. Spoon the
apple mixture into the pastry-lined plate and brush the edge with a
little of the egg white. Cover with the remaining pastry. Trim, knock
up the edge and flute with the back of a knife. Make a hole in the
centre to allow steam to escape. Make leaves out of pastry trimmings
and use to decorate the pie. Brush with egg white and sprinkle with
caster sugar. Bake in a preheated oven at 200°C/ 400°F/gas mark 6 for
20—25 minutes until golden brown and cooked through. Serve warm.
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