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Apple pie

Nigel Haworth from Market Kitchen
Nigel Haworth gives this traditional dessert an extra taste sensation to remember with a serving of savoury Lancashire cheese

Apple pie

Method

1. Preheat the oven to 170C/gas 3.

2. For the pastry: in a bowl, rub together the butter, flour, sugar and lemon zest with your fingertips until the mixture resembles breadcrumbs.

3. Beat two of the eggs in a separate bowl, then slowly add to the breadcrumb mixture a little at a time, mixing well, until the dough forms. Wrap in cling film and chill for 20-30 minutes in the fridge.

4. For the apple filling: In a small saucepan, add the apples and the sugar and cook over a medium heat until the apples are just starting to become tender. Remove from the heat and allow to cool.

5. Roll out the pastry on a floured work surface and cut into two 2mm thick discs larger than your pie dish, using it as a guide. Line the dish with one pastry disc, making sure the pastry falls slightly over the edge of the dish, and pour in the cooked apples.

6. Beat the remaining egg in a small bowl to make an eggwash, then use it to brush the edges of the pastry.

7. Cut a slit in the remaining pastry disc. Place on top of the pie dish and gently press down. Crimp the two edges together with a fork to seal. Brush with a little milk and sprinkle with caster sugar.

8. Bake in the oven and for 15-20 minutes, or until the pastry is golden brown.

9. Place the pie on a wooden serving board with a wedge of Lancashire cheese. Pour the evaporated milk into a small jug to serve on the side.