Oakwood Apple Pie with Cheddar Pastry

Serves

6 People

Cooking Time

180 minutes

Season

Autumn

Winter

Spring

Dietary

Vegetarian

Ingredients

For the pastry
350g Fermento Heritage flour
Pinch of sea salt
200g cold butter, cut into cubes
50g mature Cheddar, grated
Approx 120ml iced water
1 tsp Bignose & Beardy’s apple cider vinegar (ACV)
For the filling
1.2kg Oakwood Farm apples, peeled, cored & cut into slices
1/2 tsp ground cinnamon
125g dark brown sugar
3 tbsp Fermento Heritage flour
1 tbsp Bignose & Beardy ACV
2 tbsp double cream
Demerara sugar for sprinkling

Method

1- First place all the pastry ingredients in the freezer for 20 minutes.

2 -Once chilled, crumb the butter in a mixer for a few minutes - you want small lumps, the size of pine nuts, so don’t over mix. Then mix in your grated cheddar.

3- Slowly pour in the vinegar and some of the iced water while the mixer is on a low speed. It should come together in a big ball. If it looks dry, add more water.

4- Tip the pastry out on to a clean surface. Cut into two equal pieces and wrap tightly with cling film. Try to touch the pastry as little as possible. Chill for 2 hours or more. Even better, wait until the next day if you can.

5- When ready to make the pie, roll out one of the pastry balls to around 3mm thick and 30cm diameter. Drape it over a 23cm pie dish or tin and press into the sides, leaving some excess draped over the edge. Roll out the other pastry ball to the same size, cut a cross for steam in the centre and chill both pieces in the fridge for 15 minutes.

6-Meanwhile, place the apples, cinnamon, dark brown sugar, flour and ACV into a bowl and combine. Then spoon into the pie dish and top with the pastry lid. Trim the excess, leaving around 1cm hanging over. Tuck or crimp the dough around the rim of the dish, you can patch up any holes with the trimmed pastry.
7- Freeze the whole pie for 20 minutes - it’s worth it to really get that pastry as flaky and flavoursome as possible.

8- Brush the top generously with cream and sprinkle over the demerara. Bake in the middle of the oven at 200c for 15 minutes, then turn down to 160c and bake for around 40 minutes. Allow to cool a little before scoffing a large slice!