Somerset Apple Pie

Ingredients

For the pastry:

• 350 g / 12 oz plain flour
• 125 g / 4 ½ caster sugar
• 150 g / 5 ½ oz butter, cubed
• 55 g / 2 oz Barber's 1833 Vintage Reserve Cheddar, grated
• 2 egg yolks (reserve one of the whites for glazing)
• 2-3 tbsp cold water

For the filling:

• 150 g / 5 ½ ox caster sugar
• 1 tsp ground cinnamon
• 2 tbsp cornflour
• 600  ml / 1 pt milk600 g - 1 kg / 1 lb 5 oz - 2 lb 4 oz Bramley apples

To glaze:

• 1 egg white
• 1 tbsp caster sugar

Method

1. For the pastry, place the flour and sugar in a bowl

   and rub in the butter until the mixture resembles

   breadcrumbs. Stir in the cheese. Add the egg yolks and

   enough water to form a dough. Knead very lightly then

   wrap in cling film and chill for 20 minutes.

2. For the filling, mix together the sugar, cinnamon and

   cornflour in a large bowl. Peel, quarter, core and thinly slice

   the apples. Add to the sugar mixture and toss together.

3. Heat the oven to 190C/Gas 5. Place a baking tray in

   the oven to heat. Roll out two thirds of the pastry to fit a

   23 cm pie tin or plate. Fill with the apples and the sugary

   juices. Roll out the remaining pastry to make the lid.

   Brush the edge of the pastry with a little water and top

   with the lid, pressing the edges together to seal.

4. Trim the excess pastry and crimp the edge. For the

   glaze, lightly whisk the egg white and brush over the

   pastry. Roll out the trimmings and cut leaf shapes.

   Arrange on the pie and brush with egg white. Sprinkle

   with sugar. Place on the baking tray and bake for 30-40

   minutes until golden. If the edges of the pie are browning

   too quickly, cover loosely with foil.

5. Serve hot or cold, with cream.