Apples and cheese. A FANTASTIC combination… but in a pie?  

Turns out, it’s a thing, and one that’s got Simon very excited. This easy pie makes use of ready-bought puff to keep things simple, while still delivering the goods on the flavour front. Eat it, marvel at it, go back for more. You’ll never look at another apple pie in the same way again. 

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RECIPE

Serves 4–6 

vegetable oil or cooking oil spray, for greasing 

8 cooking apples  

2/3 cup caster sugar 

¼ cup self-raising flour 

½ teaspoon ground nutmeg 

½ teaspoon ground cinnamon 

pinch of sea salt flakes 

2 sheets frozen puff pastry 

4 handfuls grated mature cheddar cheese 

2 tablespoons butter 

custard or vanilla ice cream, to serve 

Preheat the oven to 220°C. Grease a 23 cm pie tin with oil. 

Peel and core the apples and cut into 5 mm (¼ inch) slices. 

Mix the sugar, flour, nutmeg, cinnamon and salt together in a large bowl. Add the apples and stir to coat. 

Lay a puff pastry sheet on the benchtop, scatter half the grated cheddar over, then fold in half. On a lightly floured surface, roll out to 5 mm thick with a rolling pin. Repeat with the remaining puff pastry sheet and cheese. Use one sheet of the pastry to line the prepared pie tin. 

Spoon the apple mixture into the lined pie tin and dot with the butter. Cover with the remaining puff pastry sheet and seal the edges. Cut slits in the top (to allow the steam to escape and prevent the pastry going soggy). 

Bake for 40–50 minutes, until the pastry is golden and the juices are bubbling through the slits. Remove from the oven and leave to cool slightly before serving with custard or vanilla ice cream. 

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