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
- Cook the apples with 2 tablespoons of water until just soft. Cool the apples.
- Divide the made pastry in two and roll out one half to cover a 9 inch pie dish
- Place half the apples on the pastry, cover with the sliced cheese, followed by the remaining apples
- Roll out the remaining pastry and cover the apple and cheese. Seal the edges of the pastry.
- Bake for approximately 35 minutes until the pastry is golden brown.
- 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.