Camden New Journal - Reciepe for Cheesy Apple Pie By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Cheesy Apple Pie

Cheesy Apple Pie
Apple and cheese marry well together and mustard enhances the flavour of the cheese.
Choose a crumbly cheese of your choice and if you get to France buy the Noix (walnut) Maille mustard. Serve with Crème Fraiche or whipped cream.

Serves 4
Ingredients
225g shortcrust pastry;
Little flour;
700g cooking apples, peeled and sliced into chunks;
75g Demerara sugar;
50g Wensleydale cheese, grated;
one teasp mild mustard.

Method
Preheat the oven 200C 400F or Gas 6. Put the pastry on a floured surface and then using your hands work in the cheese and mustard.
Put the apple chunks into a one litre pie dish and sprinkle over the sugar. Add two tablespoons water. Roll out the pastry to fit the top of the dish.
Wet the edges of the dish; lay over the pastry, cut off the excess and then press down round the edge.
Cut out shapes (perhaps leaves or apples) to decorate the top with the left over pastry.
Make a slit in the pastry for the steam to escape. Brush with milk and then bake in the oven for about 35 minutes or until the pastry is light golden brown.
Serve hot or warm.

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