Pie time; apple and blue cheese pie

tourte

Is there a more tasty combination that crisp puff pastry and a fine piece of cheese? Here’s a simple but mouth-watering pie to throw together – perfect for a cosy afternoon!

tourteYou will need:

  • Olive oil
  • 500g apples, sliced about 5mm thick
  • 300g shallots, peeled and sliced 5mm thick fresh thyme
  • 100g blue cheese (or cheddar), crumbled
  • salt and freshly ground black pepper
  • 5 thyme branches
  • 500g ready-made, butter puff pastry
  • 1 egg, beaten

Method:

Pre-heat the oven to 200C. Combine the apples and shallots with 2-3tbsp of olive oil.

Add half a teaspoon of salt, a good grind of black pepper and the thyme sprigs. Tip into a roasting dish and spread out the mixture. Roast for about 20 to 30 minutes, turning the mixture occasionally. The mixture will be light golden brown and tender. Set aside to cool.

On a lightly floured surface, cut out two circles, one bigger than the other, say 25cm for the bottom and 29cm for the top (you need at least 3cm overlap).

Lay the smaller pastry circle on a lined baking tray and prick several times with a fork.

Lay out some of the apple and onion mixtures over the smaller circle. Leave a margin of at least 2cm (as this will form your pie edge). Add a little of the crumbled cheese. Season with black pepper. Repeat the ingredients in layers. Depending on how big your pastry base is, you may only get two complete layers in or perhaps three.

Brush the pastry margin with a little of the beaten egg.

Lay the larger pastry circle over the top, then press down on the edges with your fingers to seal the filling in. Prick the top to allow steam to escape.

Brush with the beaten egg and set aside in the fridge for 20 minutes before baking.

Bake for 30 to 35 minutes until golden brown. Careful before serving, it will be hot!