Yorkshire Recipes


Apple Pie and Wensleydale Cheese

An apple pie without the cheese is like a kiss without the squeeze“, so goes the old saying.  And there is a Yorkshire tradition of having your apple pie with cheese, either eaten separately – a slab of pie in one hand, cheese in the other – or included in the pie. But, of course, it must be Wensleydale cheese. No other.  (And certainly not the Lancashire stuff!)

Here’s a recipe that layers the cheese with the apple in a pie.  The sharpness of apple and salty-creaminess of the cheese work well together.


  • 15 oz (425g) shortcrust pastry


  • 3 large cooking apples, peeled, cored and sliced
  • 2-4 oz (55-113g)  granulated white sugar, depending on sweetness of the apples
  • 4 oz (113g) Wensleydale cheese, thinly sliced
  • I dessertspoon caster sugar


  1. Cook the apples with 2 tablespoons of water until just soft.  Cool the apples.
  2. Divide the made pastry in two and roll out one half to cover a 9 inch pie dish
  3. Place half the apples on the pastry, cover with the sliced cheese, followed by the remaining apples
  4. Roll out the remaining pastry and cover the apple and cheese. Seal the edges of the pastry.
  5. Bake for approximately 35 minutes until the pastry is golden brown.
  6. Sprinkle the hot pastry with the caster sugar and serve the pie warm with cream or custard, or cold.  Delicious!

Source:  Amanda Persey. Favourite Yorkshire Recipes (no date). Published by J.Salmon ltd.

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