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The Yorkshire Shepherdess' apple pie with cheese

Over the past few weeks Amanda’s shown us how to make her favourite starter and main course, and now it's time for dessert.

Amanda’s at the farmhouse kitchen where her children Nancy and Milo are helping her make the apple pie - with cheese, because in Yorkshire, an apple pie without cheese is like a kiss without the squeeze!

Apple pie with cheese

Prep time: 15 minutes plus 1 hour to chill 

Cooking time: 55 minutes

Serves: 10



460g plain flour

320g butter, diced

8 tbsp icing sugar

4 egg yolks


8 dessert apples

4 Bramley apples

75g caster sugar

1 egg, to glaze 

200g Wensleydale cheese

Small bunch rosemary

A few sprigs of thyme

1 tbsp caster sugar

To serve

Thick double cream


1. To make the pastry, place the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and pulse for a couple of seconds until the dough comes together. Wrap the pastry in cling film and chill in the fridge until needed.

2. Meanwhile peel, core and slice the apples and transfer to a large pan. Sprinkle over half of the sugar and heat the apples gently until the sugar dissolves. Simmer gently for about 15 minutes until the apples soften. Add more sugar to taste.

3. Transfer the apples to a bowl and allow to cool, then chill in the fridge until needed

4. Heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg with a fork for the egg wash. 

5. Roll out two thirds of the pastry on a lightly floured surface and use this to line a lightly buttered 28cm deep pie dish, leaving a slight overhang

6. Spoon the apples into the base, crumble over the cheese and scatter over the herbs

7. Roll out the remaining pastry to top the pie then trim and crimp the edges. Brush the egg wash over the pie and sprinkle with sugar then bake for 35-40 minutes until the pie is golden. 

8. Serve warm with thick double cream

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