Serves 4-6
  • 225g (9oz) plain flour - sieved
  • 50g(2oz) butter, softened, cut into small pieces
  • 75g (3oz) lard, softened, cut intosmall pieces
  • 75g (3oz) Smooth mature cheddar- grated
  • 3 tbsp cold water
  • 450g (1lb) Bramley apples – peeled, quartered and cored
  • 450g (1lb) Braeburn apples – peeled, quarted & cored
  • 50g(2oz) caster sugar
  • 1tsp ground cinnamon
  • 1 medium egg – beaten for glazing

You will also need a metal pie dish 23cm (9 inches) diameter and 3cm (1 ¼ inch) deep 
  1. Pre heat oven to 220, 425, gas mark 7
  2. Put the flour butter & lard into a mixing bowl, rub the butter & lard with the fingertips into the flour until it resembles fine breadcrumbs, add the grated cheese and enough water to make a soft dough. Knead it for a minute or so then wrap in cling film and put in the fridge to rest for 30 mins.
  3. Slice the apple quarters then put in a large bowl and mix together.
  4. Roll out a little less than half the pastry to approx 30 cm (12 inches) in diameter to line the base and sides of the pie dish, trim the edges and keep the trimmings for decorating the pie top.
  5. Pile in the apple slices, packing them in tightly, sprinkle with the sugar and cinnamon.
  6. Roll out the remaining pastry, to 40cm (16inches) in diameter, brush the rim of the pastry base with a little of the beaten egg, and carefully put the lid on the top of the filled base. Press the edges together to get a good seal all round, then trim using a knife. Knead the trimmings back together and roll out and cut into leaf shapes.
  7. Make a small hole in the centre of the pastry lid with a skewer ( this is to let the steam escape) then arrange the leaves on top, finally flute the edges of the pie using your thumb and back of a knife.
  8. Place on a baking tray and bake in the centre of the oven for 10 minutes then reduce the oven temperature to 190oc, 375of, gas mark 5 and cook for a further 40 minutes or until golden brown.
  9. Serve with a good dollop of double cream.