The humble apple pie. So simple, so familiar, so good doused in heavy cream. It is week two of LFNY pie fest and yes, I’m mentioning that because I see this as a personal accomplishment that I stuck to my word and was not swayed off track. Which, is easy to do this time of year when we are surrounded by holidays and the distraction of sweet things. And other sweet things. It also involves apples, like last week but hey, it’s a pie and it made it to print so cut me some slack, will ya? This time it’s a real pie and not one that we may quibble over being a tart. Because that would just be tedious.
What I like about these pies is that they are individual. Translation: Oi, hands-off this one is mine! They also look pretty (yes, they do). Most apple pies come from the oven a rather amazing spectacle but find themselves badly butchered in the attempt to slice-out portions. An individual pie puts this ill-fated dilemma to rest. And if you are of the kind that likes to cut a greedy slice (I’m not mentioning names you know who you are- 6ft 3 and hungry) then you will no longer be able to claim that you only ate one slice because everyone will know when you put two pies on your plate. Or in your hands. Which, happens to be another awesome thing about these pies and hand pies in general. They are self-described finger food and fork and spoon accessories suit them about as much as diamond earings suit me. In other words though they may try to look sophisticated they ultimately end up looking uncomfortable and out of place. Hands, people! God’s gift of food shoveling utensils attached to our very own arms!
These pies are also uniquely different because the pastry is full of cheddar cheese and if you didn’t know that apples and cheddar cheese are best buddies then it’s time you learned! It makes these pies sort of savory-sweet and thus ideal for eating at just about any and all moments in the day. I know because I have tried. So has 6ft three and hungry. The filling is not overly sweet and to be honest you could crank up the sweetness a notch but I like it sort of subtle, which leaves room for the taste of the apples, the thyme and the creamy brandy sauce. Sometimes sugar just overpowers.
You could make them smaller (no fun-size) and shallower, more like mince pies and if you like, a sprinkle of sugar on top would make them a little more festive for Christmas. That’s right, Christmas! It’s only forty-five days away so it’s time to start thinking about what you’re going to get me! I’ll give you some ideas- a bigger apartment, a place to put my over-spilling collection of cookbooks and a full-time washer-upper. I’d also be happy with some of these pies. That’s how much I like them. And I think Father Christmas will be rather pleased with them too. 
200g/7oz plain flour
pinch salt
150g/5oz frozen butter
50g/2oz extra sharp hard cheddar ( I love Cabbot’s 3 year aged cheddar), grated
2-3 Tbsp chilled water
for the filling
25g/2 Tbsp butter
1 kg/ 2 lbs 2 oz tart apples like granny smith
2 tsp thyme, leaves picked and roughly chopped
50g/ 1/4 cup light-brown sugar
zest 1 lemon
juice 1/2 lemon
2 Tbsp brandy (or calvados)
2 Tbsp double (heavy) cream
• First make the pastry. Whisk together your flour and salt in a large bowl. Quickly grate your frozen butter into the flour using the coarse side of a box grater. If your hands or kitchen are hot and the butter starts to look greasy, put back into the fridge for 10 minutes.
• Now quickly rub the butter and flour together between your finger tips until the mixture looks like coarse breadcrumbs. Stir in the cheese. Now add 2 Tbsp of the water whilst mixing rapidly with a knife with your other hand. If the mixture still looks very dry add the extra water. Now bring together into a ball with a few quick kneads.
• Flatten into a disk and cover in plastic wrap. Chill in the fridge for 20-30 minutes to relax the gluten, which will make it easier to roll out!
• Now get on with the filling. Peel the apples and chop into 1 cm/1/2 inch cubes. Melt the butter in a medium heavy-based saucepan and add the apples, thyme, sugar, lemon zest and juice and brandy. Toss together in the pan for about 10 minutes until the apples have softened but still hold their shape. Leave to cool and then stir in the cream.
• Heat the oven to 375F/190C/Gas 5. Now roll out your pastry on a lightly floured surface until about 3mm/ 1/8 in thick. Use a plain cutter 7.5cm/3 inches diameter to cut out small rounds and then use a 15cm/6inch cutter to cut out 12 larger rounds. If at any point the pastry begins to feel greasy or get to warm, chill for 10 minutes.
• Spray a muffin tin with cooking spray or lightly grease with oil or butter. Line each hole using the large rounds, carefully nudging the pastry into the hole so that it fits snuggly inside. Now fill each hole using about 1/4 cup of filling, not forgetting to add some of the creamy liquid.
•Dip a finger in water and rub it around the rim of the pastry before topping with the smaller round. Gently press together to seal the two rounds together. Now use a skewer to poke three holes in the top of each pie.
• Bake in the oven for about 30 minutes or until the pastry is crisp and lightly golden. Allow to cool a little before removing from the tin. Serve warm or cool.
{ 3 comments… read them below or add one }
Oh my goodness! I cannot imagine a better combination than cheddar, pastry, and apples. Perfect for Fall too. Hands off, indeed. xoxo
Can’t see in your instructions where you added the cream – can you explain a little further? The little pies look wonderful and I’d like to try them over Thanksgiving.
Sorry – your instructions in “red” didn’t come through until I changed to the laptop! Now I see the instructions re: cream. Thanks for the recipe–