I have to admit I did a bit of a double take when Pilgrims' Choice asked if I'd like to try out one of their recipes - a classic apple pie with cheese in the pastry. Would it work? Well, there was only one way to find out ! The photo above is their professionally made and photographed version.
And here's mine. I ran out of pastry because my tin was a bit on the large side so I couldn't make the little leaves to make it look pretty ! The rather speckly look of the pastry comes from the cheese.
Here's the recipe if you'd like to have a go :
PILGRIMS CHOICE APPLE PIE WITH A CHEDDAR CRUST PASTRY
For those with a sweet tooth, this deliciously cheesy twist on a classic dessert is the perfect treat to keep the whole family happy.
For the pastry
· 225g (9oz) plain flour - sieved
· 50g (2oz) butter, softened, cut into small pieces
· 75g (3oz) lard, softened, cut into small pieces
· 75g (3oz) Pilgrims Choice Mature Cheddar- grated
· 3 tbsp cold water
For the filling
· 450g (1lb) Bramley apples – peeled, quartered and cored
· 450g (1lb) Braeburn apples – peeled, quartered and cored
· 50g (2oz) caster sugar
· 1tsp ground cinnamon
· 1 medium egg – beaten for glazing
You will also need a metal pie dish 23cm (9 inches) diameter and 3cm (1 ¼ inch) deep
1. Pre heat oven to 220C, 425F, gas mark 7.
2. Put the flour, butter and lard into a mixing bowl, rub the butter and lard with the fingertips into the flour until it resembles fine breadcrumbs, add the grated Pilgrims Choice cheese and enough water to make a soft dough.
Knead it for a minute or so then wrap in cling film and put in the fridge to rest for 30 minutes. (I never have lard so I just used extra butter.)
3. Slice the apple quarters then put in a large bowl and mix together.
4. Roll out a little less than half the pastry to approx 30cm (12 inches) in diameter to line the base and sides of the pie dish, trim the edges and keep the trimmings for decorating the pie top.
5. Pile in the apple slices, packing them in tightly, sprinkle with the sugar and cinnamon.
6. Roll out the remaining pastry, to 40cm (16 inches) in diameter, brush the rim of the pastry base with a little of the beaten egg, and carefully put the lid on the top of the filled base. Press the edges together to get a good seal all round, then trim using a knife. Knead the trimmings back together and roll out and cut into leaf shapes.
7. Make a small hole in the centre of the pastry lid with a skewer (this is to let the steam escape) then arrange the leaves on top, finally flute the edges of the pie using your thumb and back of a knife.
8. Place on a baking tray and bake in the centre of the oven for 10 minutes then reduce the oven temperature to 190C, 375F, gas mark 5 and cook for a further 40 minutes or until golden brown.
9. Serve with a good dollop of double cream. (Marscapone or ice cream go rather nicely with it too.)
The verdict was, it was a very nice apple pie. It wasn't very cheesy but the slight cheesiness that did come through did in fact go rather well with the apple. Who'd have thought it ?! I tried with the Rich Smooth Lighter Mature but I'd be tempted to go for the Wonderfully Strong & Punchy Extra Mature Cheese next time to give it some seriously cheesy welly !
for more information and recipes : http://www.pilgrimschoice.com/
Disclosure : I received some cheese in order to try out the recipe.
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