Wensleydale and Apple Pie
A classic Yorkshire pie pairing tart Bramley apples with creamy, crumbly Wensleydale cheese under crisp, buttery shortcrust pastry.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •20 cm pie dish
- •mixing bowl
- •rolling pin
- •pastry brush
- •peeler
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 9 g
- calories
- 460 kcal
Instructions
- 1
Rub the cold diced butter into the flour until the mixture resembles fine breadcrumbs.
- 2
Add the cold water gradually and gently bring the dough together into a firm ball.
- 3
Wrap the pastry in greaseproof paper and chill in the fridge for 30 minutes.
- 4
Peel, core, and slice the Bramley apples, then toss with caster sugar, ground cinnamon, and lemon juice.
- 5
Roll out two-thirds of the pastry on a floured surface and line a 20 cm pie dish.
- 6
Layer the seasoned apples into the pastry case, scattering the crumbled Wensleydale cheese evenly between layers.
- 7
Roll out the remaining pastry to form a lid, drape over the top, and crimp (fold and pinch) the edges to seal.
- 8
Cut a small steam vent in the centre, brush the top with beaten egg, and scatter over demerara sugar.
- 9
Bake at 190°C (170°C fan) for 40 to 45 minutes until the crust is deep golden and the filling bubbles gently.
Chef's tips
Keep the butter and water as cold as possible to ensure a flaky crust. If you prefer the traditional presentation, you can bake the pie without cheese inside and serve thick chilled slices of Wensleydale directly alongside a hot slice of pie.
Ingredient substitutions
- Yorkshire Wensleydale cheese → Lancashire cheese or mild crumbly Cheshire cheese
- Bramley cooking apples → Granny Smith apples with sugar reduced to 50 g
Storage
Store leftover pie covered in the fridge for up to three days.
Reheating
Reheat slices on a baking tray in a fan oven at 160°C for 10 to 12 minutes to crisp the pastry.
Common mistakes to avoid
- •Overworking the shortcrust pastry, which makes the crust tough rather than crumbly.
- •Slicing the apples too thickly, preventing them from softening evenly during baking.
- •Skipping the steam vent in the top crust, causing the pastry lid to become soggy.
Serving suggestions
Cooked Wensleydale and Apple Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Yorkshire and the Humber
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
