Even though we’re coming to the end of the winter season here in the UK, we’re still pining after one of our favourite comfort dishes – and with National Pie Week in full swing, we couldn’t think of a better reason to share this delicious Cheddar Cheese and Apple Pie with you.
Here at British Corner Shop, we’re all about evoking those feelings of home – which is why we’ve centered this week’s recipe on a foodie tradition.
There’s something incredibly nostalgic about coming home to the mouth-watering aroma of a homemade pie after a long day. Plated up with a side of potatoes and some thick gravy and you’ve got a cure for even the most tortuous of days.
We’re not sure what we love more about this Cheddar Cheese and Apple Pie recipe, the flaky, buttery pastry or the tangy melted cheese. Did we mention it tastes a little bit like a British pasty too? Whatever delicious attribute your tongue is wagging for, this is an all-round soul pleaser the entire family will enjoy.
Other than being utterly scrummy, you’ll be pleased to know that this recipe calls for less than 10 ingredients and can be ready and on the table in less than 90 minutes – not bad for a speedy lunch or supper option.
What’s more, we’re using ready made all butter puff pastry – meaning all levels of culinary experience are welcome. Of course, if you feel you’d like to make some flavour additions – then please go ahead (just make sure you share your creations with us!).
Cheddar Cheese and Apple Pie
Cooking Time: 1H 10M
500 g all butter puff pastry
200-250 g Tangy Cheddar cheese
300 g waxy potatoes
4 Cox Apples
1 vegetable stock cube
2 shallots, peeled and finely sliced
2 sprigs of fresh thyme
1 large egg, beaten
- Start by preheating the oven to 190ºC/375ºF/gas 5.
- Split the pastry into 2 pieces, then using a rolling pin – roll each into a rectangle shape (aim for slightly larger than A4).
- Next, bring a saucepan of water to the boil and add the stock cube. Slice the potatoes into 5mm rounds, and place in the boiling water for 3 to 4 minutes. Drain and steam dry.
- Take a rectangular baking tray and line with grease proof paper. Lay one of the pastry rectangles on top.
- Place half the potatoes in an even layer over the pastry, leaving a 2cm gap around the edges. Season well with salt and pepper.
- Slice up the apples into discs, then place half over the potato layer.
- Take half of the prepared shallot and scatter over the potato and apple layer. Grate over half the cheese and sprinkle over half the thyme leaves.
- Repeat this step again to form another layer.
- Brush the edges of the pastry with a little of egg, then place the second pastry rectangle on top, carefully moulding over the filling. Press the edges together with your fingers or a fork.
- Take a sharp knife and score the top of the pie, brush the top of pastry with egg then bake for about 30 to 40 minutes, or until golden and puffed up.
- Cut the pie into wedges and serve with creamy mash and your favourite chutney.