Juicy Apple Pie with Cheese and Potato

• salted butter↗30г g
• vegetable oil↗1 tbsp
• onion↗2

  large, halved and thinly sliced

• thyme↗½ bunch

  leaves gathered

• plain flour↗30г g
• vegetable stock↗500 ml
• wholegrain mustard↗1 tbsp
• white wine vinegar↗1 tbsp
• potatoes↗450г g

  (used Maris Piper), diced 2‑3 cm cubes

• apples↗3

  peeled, cored, diced 1‑2 cm cubes

• mature cheddar↗150г g

  grated

• plain flour↗300г g

  plus extra for dusting

• cheddar↗70г g

  grated

• cold butter150г g

  cut into cubes

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Prepare the dough. In a large bowl combine flour, grated cheese and a pinch of salt. Add the cold butter and rub it in with your fingers until the mixture becomes crumbly. Gradually add 4‑5 tbsp cold water, knead into a smooth dough, wrap in cling film and chill for 30 minutes.

2. 2

   For the filling, melt 30 g butter in a medium skillet over medium heat, add 1 tbsp vegetable oil and finely chopped onion. Sauté for 10‑15 minutes until the onion caramelises. Add thyme leaves, sauté another minute, then sprinkle 30 g flour and stir quickly. Gradually pour in the vegetable stock, stirring constantly to avoid lumps. Bring to a gentle boil and simmer for 10 minutes, stirring occasionally. A few minutes before finishing, add the whole‑grain mustard and white wine vinegar.

3. 3

   Meanwhile, place the diced potatoes in a large pot, cover with cold water, bring to a boil and cook for 4‑5 minutes until almost tender, keeping their shape. Drain the water, add the potatoes to the sauce, then add the apple cubes, grated cheddar and some seasoning. Mix well. Preheat the oven to 200 °C (180 °C for convection, gas mark 6).

4. 4

   Pour the filling into an oval baking dish 28 cm in diameter (our dish 28 × 18.5 × 6.5 cm). While the dough chills, roll it out on a flour‑dusted surface to about 3 mm thickness. Cut strips about 1 cm wide. Lay half the strips horizontally, leaving small gaps, then weave the remaining strips vertically using the “over‑under” technique. Roll out the leftover dough again and cut flowers, leaves or other shapes for decoration, if desired. Arrange the decorative pieces on top and brush with beaten egg.

5. 5

   Bake for 50 minutes, watching the colour – if the top browns too quickly, cover it with foil. Let the pie cool for at least 10 minutes before serving.