2 small Bramley apples, peeled, cored and sliced
3- 4 dessert apples, peeled, cored and sliced
1 lemon, zested
2 tsp cornflour
1 large pinch freshly grated nutmeg
3 tbsp golden caster sugar
1 egg, beaten
150 g butter, chopped and very cold
50 g lard, chopped and very cold
450 g plain flour
150 g cheddar, finely grated
- First make the pastry by rubbing the butter and lard into the flour until you have a mixture that looks like crumbs. Add the cheddar and 3-4 tbsp cold water, and mix everything to a dough. Knead briefly, then press it out into a disc, wrap it in clingfilm and chill for 30 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Roll out just over half of the pastry thinly and use it to line a rectangular metal pie plate approx 20 × 15cm or a 23cm round one, leaving any extra hanging over the edge. Tip the apples into a bowl and add the lemon zest, cornflour, a good grating of nutmeg and the sugar. Turn everything over with your hands until the cornflour is well distributed, then arrange the filling neatly in the pie dish, building up the centre.
- Roll out the remaining half of the pastry to make a lid. Cut the pastry into strips and weave them together to make a lattice. Brush around the edge of the pie plate with water and lift the lattice onto it. Press the edges together and trim any excess pastry, keeping the edge as neat as you can. Cut a steam hole in the centre, if there are no holes in the lattice. Brush over the egg and bake the pie for 45-50 minutes or until the pastry is golden and browned, and the filling is bubbling through the steam hole.