Wensleydale & Apple Pie

The creamy crumbly texture of the cheese is a perfect foil for tartness of the apples and the meltingly crisp pastry.

Oil, for greasing
Shortcrust pastry (made with 250g flour and 125g fat, or ready made)
4 large Bramley Apples peeled cored and sliced
150g sugar, with a little extra for sprinkling
150g Wensleydale cheese, thinly sliced

preheat oven to 180c/gass 4. Lightly grease a 25cm pie dish

Roll out half the pastry and line the pie dish. Line with foil and baking beans and bake blind for 20 minutes

Meanwhile, put the apples in a saucepan with a splash of water. Cover and cook over a low heat for a minute or so until slightly softened. Stir in the sugar.

Place half the apples in the cooked pastry case. Layer the cheese slices over the apples and then cover with the remaining apples.

Roll out the remaining pastry. Dampen the edges of the pie dish and cover the pastry. Lightly brush the top of the pie with water and sprinkle with sugar.

Bake for 25-35 minutes until golden brown.

Serves 4-6