Apple Pie with Lancashire Cheese (English)

A deep-dish pie filled with delicious apples and Lancashire cheese. Can be served as a dessert or makes a super tea-time treat as well.

12 oz shortcrust pastry (350 g)
2 lb cooking apples, peeled, cored and cut into chunks (900 g)
½ tsp. ground cinnamon
3 oz sultanas (75 g)
5 Tbsp. maple syrup
5 oz Lancashire cheese, crumbled (150 g)
1 medium egg, beaten

Preheat the oven to 400°F (200°C, Gas Mark 6).

Roll out the pastry on a lightly floured surface and use to line a deep 8" (20 cm) pie dish or loose bottomed fluted flan case. Prick the bottom and chill whilst preparing the filling. Reserve pastry trimmings for the top of the pie.

Place the apples, cinnamon, sultanas and maple syrup in a pan. Cover and cook over a gentle heat until apples just begin to soften. Remove from the heat and fold in the crumbled Lancashire cheese.

Spoon into pastry lined dish. Re roll the pastry trimmings and cut into strips about ½ inch/1cm thick. Use these to form a lattice pattern on top of the pie and brush with beaten egg to glaze.

Bake for 30-35 minutes until pastry is golden and crisp.