A classic apple pie with a savoury twist. This Cheddar apple pie pairs sweet, spiced apples with a rich, flaky pastry made using our award-winning Black Bomber extra mature Cheddar. Baked into the crust, the cheese adds a delicious tangy depth th...
A classic apple pie with a savoury twist. This Cheddar apple pie pairs sweet, spiced apples with a rich, flaky pastry made using our award-winning Black Bomber extra mature Cheddar. Baked into the crust, the cheese adds a delicious tangy depth that balances the fruit filling beautifully, while a reduced cider syrup brings subtle sweetness and warmth. Finished with a golden lattice top, it's a wonderfully balanced sweet and savoury apple pie that can be served with custard or our Balsamic Caramelised Onion Chutney. Perfect for autumn gatherings, Sunday lunches, and festive entertaining alike.
Reduce the cider: Pour the cider into a saucepan and reduce on a medium heat until syrup-like and halved in volume. Set aside.
Make the Cheddar Dough: Keep everything chilled for maximum flakiness.Pulse the flour, sugar, and salt in a food processor. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs with pea-sized bits. Pulse in the grated cheddar just until distributed. Drizzle in ice water 1 tbsp at a time until the dough holds together when pinched. Divide into two equal discs, wrap in greaseproof paper, and chill in the fridge for at least 1 hour.
Prepare the Filling: In a large bowl, toss the apple slices with lemon juice, both sugars, cornflour, cinnamon, nutmeg, and cayenne. Let sit for 15 minutes to release natural juices.
Roll Bottom Crust and Fill: Roll one disc of dough into a 30 cm circle on a lightly floured surface. Line a 23 cm pie dish with it, leaving a slight overhang. Pour in the apple filling, mounding it slightly in the centre.
Weave the Lattice Top: Roll out the second disc into a 30 cm round and slice into 8–10 even strips. Lay 4 or 5 parallel strips over the pie. Fold back every other strip halfway, place a new strip perpendicular across the middle, and unfold. Repeat from the opposite side until fully woven. Trim overhang, fold the bottom edges over the lattice ends, and crimp to seal.
Bake: Brush the lattice with egg wash. Bake at 180°C Fan for 20 minutes. Reduce heat to 170°C Fan and bake for another 35-40 minutes until the crust is deep golden and the filling bubbles through the lattice gaps. Cover loosely with foil if the crust browns too quickly. Cool completely before slicing. Serve with custard, cream, chutney or savoury custard!
Reduce the cider: Pour the cider into a saucepan and reduce on a medium heat until syrup-like and halved in volume. Set aside.
Make the Cheddar Dough: Keep everything chilled for maximum flakiness.Pulse the flour, sugar, and salt in a food processor. Add the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs with pea-sized bits. Pulse in the grated cheddar just until distributed. Drizzle in ice water 1 tbsp at a time until the dough holds together when pinched. Divide into two equal discs, wrap in greaseproof paper, and chill in the fridge for at least 1 hour.
Prepare the Filling: In a large bowl, toss the apple slices with lemon juice, both sugars, cornflour, cinnamon, nutmeg, and cayenne. Let sit for 15 minutes to release natural juices.
Roll Bottom Crust and Fill: Roll one disc of dough into a 30 cm circle on a lightly floured surface. Line a 23 cm pie dish with it, leaving a slight overhang. Pour in the apple filling, mounding it slightly in the centre.
Weave the Lattice Top: Roll out the second disc into a 30 cm round and slice into 8–10 even strips. Lay 4 or 5 parallel strips over the pie. Fold back every other strip halfway, place a new strip perpendicular across the middle, and unfold. Repeat from the opposite side until fully woven. Trim overhang, fold the bottom edges over the lattice ends, and crimp to seal.
Bake: Brush the lattice with egg wash. Bake at 180°C Fan for 20 minutes. Reduce heat to 170°C Fan and bake for another 35-40 minutes until the crust is deep golden and the filling bubbles through the lattice gaps. Cover loosely with foil if the crust browns too quickly. Cool completely before slicing. Serve with custard, cream, chutney or savoury custard!
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
A classic apple pie with a savoury twist. This Cheddar apple pie pairs sweet, spiced apples with a rich, flaky pastry made using our award-winning Black Bomber extra mature Cheddar. Baked into the crust, the cheese adds a delicious tangy depth that balances the fruit filling beautifully, while a reduced cider syrup brings subtle sweetness and warmth. Finished with a golden lattice top, it's a wonderfully balanced sweet and savoury apple pie that can be served with custard or our Balsamic Caramelised Onion Chutney. Perfect for autumn gatherings, Sunday lunches, and festive entertaining alike.Recipe created by Little Welsh Foodie on Instagram.
This creamy pumpkin risotto recipe combines sweet roasted pumpkin with the bold, rich flavour of Black Bomber for a comforting seasonal dish that's perfect for cooler evenings.Blended roasted pumpkin creates a velvety texture, while crispy sage leaves and toasted hazelnuts add crunch and depth, making this delicious pumpkin and sage recipe a true autumn favourite. Finished with extra mature Black Bomber for an indulgent cheddar risotto twist, this elegant autumn risotto recipe is packed with flavour and makes a warming meal for family dinners or special occasions.Recipe created by Rhind & Dine on Instagram.
Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infused Amber Mist, with grapes, physalis, pistachios and Balsamic Caramelised Onion Chutney completing the board.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
