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Apple and Lancashire Cheese Pie


Apple and Lancashire Cheese Pie

Apple and Lancashire Cheese Pie

Photo © britishcheeseboard
A deep-dish pie filled with delicious apples and cheese. Can be served as a dessert or makes a super tea time treat.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 12oz/350g shortcrust pastry (see instructions below)
  • 2lb / 900g cooking apples, peeled, cored and cut into chunks
  • ½ tsp ground cinnamon
  • 3oz / 75g sultanas
  • 5 tbsp maple syrup
  • 5oz / 150g Lancashire cheese, crumbled
  • 1 medium egg, beaten


  • Preheat the oven to 400F/200C/Gas mark 6.
  • Roll out the pastry on a lightly floured surface and use to line a deep 8in/20cm pie dish or loose bottomed fluted flan case. Prick the bottom and chill whilst preparing the filling. Reserve pastry trimmings for the top of the pie.
  • Place the apples, cinnamon, sultanas and maple syrup in a pan. Cover and cook over a gentle heat until apples just begin to soften. Remove from the heat and fold in the crumbled Lancashire cheese.
  • Spoon into pastry lined dish. Re roll the pastry trimmings and cut into strips about 1/2 inch/1cm thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.
  • Bake for 30 to 35 minutes until pastry is golden and crisp.


Recipe courtesy of the British Cheese Board

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