- 300 g cake flour
- 2 ml salt
- 300 g mature Cheddar coarsely grated
- 110 g unsalted butter, cut into pieces
- 60 g margarine
- 6-8 T iced water
- Whipped cream, for serving
- For the filling:
- 200 g brown sugar
- ½ t salt
- 1¼ T ground cinnamon
- Ground cloves a pinch
- ½ t ground ginger
- ½ t ground cardamom
- 1½ lemons, zested
- 2¾ T cake flour
- 1¼ T cornflour
- 800 g apples, peeled, cored and sliced into 1 cm-thick pieces
- 110 g butter, diced
Stir together the flour, salt and cheese in a large bowl or pulse in food processor. Add the butter and margarine, work with your hands or continue pulsing in the food processor until the mixture resembles coarse breadcrumbs.
Drizzle the iced water over the mixture and work with your hands or pulse until blended into the mixture. Squeeze a small handful of dough – if it doesn’t hold together, add more water until it does, but take care not to overwork it.
Wrap the dough in clingwrap and chill for 1 hour.
Preheat the oven to 200°C. To make the filling, mix the brown sugar, salt, cinnamon, cloves, ginger, cardamom, lemon zest, flour and cornflour. Toss in the apples and mix to coat. 5
Roll out the pie dough very thinly and cut into a 35 cm circle. Place the dough into a 25 cm pie dish. Add the filling and top with the diced butter. Fold the overlapping dough onto the filling.
Bake for 15 minutes. Reduce the oven’s temperature to 160°C, cover the pie with tinfoil and bake for a further 45 to 50 minutes.
Allow to cool and serve with whipped cream.