Wensleydale Apple Pie
Discover the irresistible charm of Wensleydale Apple Pie, a delightful twist on the classic dessert that combines tart apples, warm spices, and the rich, crumbly flavor of Wensleydale cheese. This recipe pairs a buttery homemade pastry with tender slices of Granny Smith or Bramley apples, spiced with cinnamon and nutmeg for a cozy, autumnal flavor. What sets this pie apart is the addition of crumbled Wensleydale cheese, which melts into the filling, adding a subtle savory depth that balances the sweetness perfectly. Ideal for entertaining or indulging yourself, this pie bakes to golden perfection with a flaky crust and a bubbling, aromatic apple filling. Serve it warm with vanilla ice cream or a dollop of cream for a show-stopping dessert that brings together the best of sweet and savory flavors. Perfect for comfort food lovers and holiday gatherings!
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Recipe Information
Ingredients
- 6 large apples (Granny Smith or Bramley preferred)
- 150 grams granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 30 grams unsalted butter
- 300 grams all-purpose flour, plus extra for rolling
- 150 grams cold unsalted butter (for pastry)
- 50 grams icing sugar
- 1 egg yolk
- 2 tablespoons cold water
- 150 grams Wensleydale cheese (crumbled)
- 2 tablespoons milk (for brushing)
Instructions
Prepare the pastry: In a large mixing bowl, combine the flour and icing sugar. Add the cold butter, cubed, and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
Add the egg yolk and cold water, then mix until the dough just comes together. Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
Preheat your oven to 190°C (375°F) and place a baking sheet in the oven to heat up.
Peel, core, and slice the apples thinly. Toss them in a bowl with lemon juice, sugar, cinnamon, and nutmeg.
Roll out two-thirds of the pastry on a lightly floured surface to line a 23cm (9-inch) pie dish. Trim the edges, leaving a slight overhang.
Fill the pastry shell with the apple mixture, distributing it evenly. Dot the top with small pieces of butter and sprinkle the crumbled Wensleydale cheese over the apples.
Roll out the remaining pastry to form the pie lid. Lay it over the filling, pressing the edges to seal. Trim off excess pastry and crimp the edges with a fork or your fingers.
Brush the top of the pastry with milk and cut a few small slits to allow steam to escape.
Place the pie on the preheated baking sheet and bake in the oven for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling.
Allow the pie to cool slightly before serving. Enjoy warm or at room temperature with a scoop of vanilla ice cream or a dollop of cream.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 40.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 172 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
