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: MMMMM