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Preparation time
1h 0min
Total time
2h 0min
Portion
8 portion(s)
Level
easy

Ingredients

350 gm plain flour 175 gm unsalted butter, 1/4 tsp sea salt, 75 gm cold water, 500gm Granny Smith apples, 500gm eating apples, 100 gm castor sugar, 125-150 gm Wensleydale cheese

  • 350 grams plain four
  • 175 grams unsalted butter
  • 1/4 teaspoon sea salt
  • 75 grams cold water
  • 500 grams Granny Smith Apple
  • 500 grams eating apples
  • 100 grams caster sugar
  • 125 grams Wensleydale cheese
  • 50 grams Milk
  • 20 grams granulated sugar/raw sugar

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

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Recipe's preparation

    Apple and Wensleydale cheese pie
  1. Short crust pastry

    add 350 gm plain four.  

    175 gm unsalted butter ( cut into cubes)

     1/4 tsp sea salt to mixing bowl.

    mix 15seconds speed 6 or until mixture looks like breadcrumbs.

     

    add 75 mls cold water 

    kneed 25 sec on kneed mode

     

    remove dough from mixing bowl 

    Wrap tightly in a ball into plastic wrap and refrigerate 30 mins or longer over night is good.

    Once dough is chilled and removed from fridge divide dough into to uneven amounts 1/3 and 2/3 this will be for th top and base of pie.

    roll 2/3 of dough between 2 amounts of baking paper or on thermo mat Lightly floured.

    roll dough out until desired amount required and press into pie dish with dough overlapping sides

     

    Filling

    peel, core and slice apples  (both amounts of apple)

    Place 1/3 of apples onto pastry base

    sprinkle 1/3 of caster onto apples

    than repeat with remaining apples and sugar

    scatter grated 125-150 gm of Wensleydale cheese over Apples

     

     

    roll out remaining pastry to make pie lid

    brush pie edges with milk and put on pastry lid

    seal edges with finger tips and crimp them together

    trim excess pastry 

    brush top of pie with milk

    sprinkle granulated sugar on top of pie

    make slit in top to allow steam to escape

     

    bake in 180 C  oven  for 45-60 minutes

    stand for at least 1/2 hour before serving

     

    may be served hot or coldClosed lid"Closed lid"

Tip

Apples dont need to be sliced thinly but may take a little longer to cook if cut in chunky rustic style

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Apple and Wensleydale Pie

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