Savory Apple and Cheese Pie

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I’ve been wanting to make this recipe for Apple and Lancashire Cheese Pie for about a year, but it always gets lost among all the other things I decide to make– Well, no more!

The first problem I ran into was I couldn’t find in Lancashire cheese in my local international cheese department. Since it’s a type of cheddar I decided to mix to cheddars together:

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It worked out fine, but I’m still curious as to what Lancashire cheese tastes like…

Ok here’s the recipe!

Preheat oven to 375.
Peel and thinly slice 3 potatoes (1/5 pound-ish)

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Add them to a saucepan of boiling water. Add a dried veggie broth cube to the water. Boil for 3-4 minutes then drain and set aside.

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Thinly slice 4 apples into disks. I used honey crisp, because why the heck not?

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And then slice 2 shallots.

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Grate or buy pregrated 8.8 oz’s of Lancashire or sharp cheddar cheese.

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Earlier in the day I thawed out a box of puff pastry (16/17oz) 2 sheets. Roll one sheet out until it’s 1/2 to a 1/4 inch thin. Set aside on a greased cookie sheet (or a cookie sheet covered in parchment, which is what I used) and roll out the other piece of pastry. You’ll want the stretchier, biggest piece for the top.

You’ll then layer your slices. Add a layer of potatoes to the pastry dough on the cookie sheet. Leave enough room at the edge for sealing later. Season with sprinkles of thyme, garlic salt and pepper.

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On top of the the first layer of potatoes and seasoning, add a layer of apples and shallots.

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Then add a layer of cheese and more seasonings. The seasoning measurement is really up to you and how flavorful you like it. I like flavor, so I kept sprinkling.

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Repeat all layers again until you use up almost all your potato, apple, shallot, and cheese. Don’t add the second piece of puff pastry- that’s for the big finish!

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I had two layers, almost three.

Slightly beat one egg. Brush the edges of both pastry pieces with a little egg. Save the leftover egg for later.

The Big Finish – Lay you other puff pastry crust on top of your layers.

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Seal the edges and brush the top of the pastry with the leftover egg.

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Voila!
I laughed because it kind of looks like a mammoth ravioli!

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Bake for 30-40 minutes or until golden and puffy.

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Then it’s ready!

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We had ours with a warm lentil salad and a spicy mustard based dressing and glass of stout ale.

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Melty cheese and apple wrapped in pastry warmed up our winter cold night. I’m glad I finally tried the recipe!

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