MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ruby Tandoh's Toffee Apple Pie With Cheddar Crust
Categories: None
Yield: 1 servings

MMMMM--------------------------FILLING-------------------------------
6 md Apples (I used 3 braeburn
-and 3 granny smith)
100 g Soft light brown sugar
3 tb Corn flour
1 ts Lemon juice

MMMMM---------------------------PASTRY--------------------------------
175 g Unsalted butter
350 g Plain flour
1 pn Salt; generous
125 g Mature cheddar cheese;
-grated
50 g Soft light brown sugar
4 tb Water; cold
1 Egg yolk; beaten with:
1 tb Milk; to glaze
Extra cheddar; to top

Peel, core and thickly slice the apples. Toss with the sugar, corn
flour, and lemon juice and set aside while you prepare the pastry.
Preheat the oven to 200°C/400°F/gas mark 6.

Rub the butter into the flour in a large bowl. Work quickly and
lightly using only your fingertips too much warmth will leave the
pastry greasy. As soon as all the fat has been rubbed in, add the
salt, cheddar and sugar and stir to combine. Pour in the water and
use a knife to cut the liquid into the dry mixture, adding a drop
more water if a lot of dry flour is left at the bottom of the bowl.
Once the mixture has begun to clump together, gather it into a ball.

If the pastry s too sticky to roll, pat it into a disc, wrap in
clingfilm and leave to chill and firm in the fridge for 20 to 30
minutes. Otherwise, cut straight to rolling: divide the dough into
two portions, one piece slightly larger than the other. On a lightly
floured surface, roll the larger piece out to a thickness of 3 to 5
mm so it s large enough to line a 27 to 29 cm round glass or ceramic
pie dish. Transfer the pastry to the dish, press gently into the
sides and trim any excess.

Add the apple filling. Roll the small piece of pastry out to a similar
thickness and cut to a circle for the pie lid. Drape the pastry lid
over the filling and press it into the pie edge, crimping together to
seal. Pierce a couple of holes in the lid to allow steam to escape.

Bake the pie for 30 minutes in the preheated oven before brushing the
egg yolk glaze over the top and sprinkling with a little extra grated
cheddar. Return to the oven for 10 minutes. Leave to cool slightly
before slicing and serving.

Recipe FROM: <gemini://gmi.noulin.net/cooking/63.gmi>

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