Wensleydale Apple Pie Recipes

WENSLEYDALE APPLE PIE

Steps:

• Preheat oven to 350f/180c/gas mark 4.
• Sift flour and salt into a large bowl and add the butter and lard, cut into cubes.
• Work the butter and lard into the pastry until you have a fine breadcrumb consistancy. Add enough cold water to be able to work the mixture into a ball - make sure you add a little dribble at a time, you don't want it too wet! Once you have a ball, put the bowl into the fridge.
• Peel the apples, cut into thick slices and put in a pan. Cover with 2 tablespoons of cold water and cook until the apple slices are softened, but still retain their shape.
• Remove apples from heat and strain liquid off. Sprinkle with the sugar and leave to cool.
• Whilst the apples cool, grease a pie tin and flour a surface. Divide the dough in half and roll to a large enough size to do a top and bottom crust for your pie tin. This is very short pastry (it will cook very soft and buttery!) so try not to over-roll or you'll find it breaking up.
• Line the pie tin with one of your pastry circles and spoon half of the cooled apple slices inches Even out and layer the cheese slices on top. Then arrange the last half of your apple slices on top of the cheese.
• Dampen the edges of the bottom crust with water and lay the top crust on top. Press round the edges to seal with the ball of your thumb or the back of a fork. Brush the top of the pie with milk and sprinkle with sugar. Then cut a couple of small vents in the middle to allow steam to escape.
• Place in the middle of the oven and cook for approx 35 minutes, or until golden brown. If it's browning too quickly for you, either move the pie down a shelf or turn the oven down a little.
• This is best served hot and goes beautifully with double (heavy) cream, vanilla or cinnamon icecream.

WENSLEYDALE AND APPLE PATE

Steps:

• Melt the butter in a small pan, add the apple and cook very gently until soft, about 10 minutes.
• Beat together the two cheeses and carefully fold through the cooked apples and butter.
• Chill the mixture for about an hour, until firm enough to handle.
• Form into two barrels, each about 11 X 2.5cm. Roll in the crushed nuts and chill again for at least 1 hour.
• Slice the rolls fairly thinly.
• Goes very well with toasted granary bread.