Photo: Priscilla Du Preez
Apple and Wensleydale pie
8 ingredients
1 hr + 30 min
Serves 6
openrecipes
There’s a saying in Yorkshire that ‘apple pie without cheese is like a kiss without a squeeze’. I couldn’t agree more – tangy, salty cheese and sweet apple go beautifully together. I like to use a mixture of cooking and eating apples in this pie, in order to create a varied, interesting texture.
Estimated Nutrition (whole recipe, rough)
850
Calories
22g
Protein
21g
Fat
145g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350g/12oz plain flour
- 175g/6oz cold unsalted butter
- 500g/1lb 2oz cooking apples
- 500g/1lb 2oz eating apples
- 100g/3½oz caster sugar
- 125g/4½oz Wensleydale
- a little milk
- about 1 tbsp caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes