Apple Cheddar Thyme Pie

Ingredients

• 285 g (1½ cups)plain flour
• 180 g (1½ cups)pastry flour
• 227 g (1 cup), cold and cubedunsalted butter
• 240 ml (1 cup), coldalmond milk
• ½ tspsea salt
• A pinchground cinnamon
• 1 tbspdried thyme
• 100 g (1 cup)mild cheddar, grated
• 6–7 largeGranny Smith apples, peeled and sliced
• 100 g (½ cup)unrefined cane sugar
• 32 g (¼ cup)arrowroot starch
• 1½ tbspground cinnamon
• 1 tspground nutmeg
• ½ tspground cloves
• ½ tspallspice
• 50 g (½ cup)mild cheddar, grated
• 1 largeegg, lightly beaten
• 15 ml (1 tbsp)almond milk

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, whisk together the plain flour, pastry flour, sea salt, pinch of cinnamon, dried thyme and 100 g of grated cheddar.

2. 2

   Cut in the butter

   Add the cold, cubed butter. Use a pastry blender to work it into the flour mixture until it looks crumbly, with pieces about the size of peas.

3. 3

   Add the milk

   Pour in the cold almond milk gradually, stirring and bringing the mixture together with one hand until the dry ingredients are moistened. If it still seems too dry, add cold milk 1 tablespoon at a time; stop when the dough is moistened but not wet.

4. 4

   Chill the dough

   Once the dough can be shaped into a ball, divide it into two balls. Wrap each separately in cling film and refrigerate for at least 1 hour, up to 1½ hours or overnight.

5. 5

   Mix the filling

   While the dough chills, combine the sliced apples, sugar, arrowroot starch, spices and 50 g of grated cheddar in a large bowl. Stir until well mixed and set aside.

6. 6

   Heat the oven

   Preheat the oven to 190°C (375°F).

7. 7

   Roll the pastry

   Take the dough balls from the fridge and place them on a lightly floured surface. Roll out the first ball to about 1.3 cm (½ inch) thick, keeping it from becoming too thin, then fit it evenly into a pre-greased pie dish. Roll out the second ball to about the same thickness and leave it aside.

8. 8

   Fill the pie

   Spoon the apple mixture into the centre of the pastry, leaving most of the liquid in the bowl. Spread the apples evenly over the base.

9. 9

   Cut the lattice strips

   Use a sharp knife or pastry wheel to cut the second sheet of pastry lengthways into 8–10 strips, each about 1.3 cm (½ inch) wide. Fold the strips gently to make them easier to move, then arrange them over the pie and unfold them, placing the longest strips across the middle and shorter ones towards the sides.

10. 10

    Weave the lattice

    Lay one long strip perpendicular to the parallel strips and unfold the folded strips over it. Place a second perpendicular strip beside the first, then unfold the remaining parallel strips over it. Continue in this way until the top is woven.

11. 11

    Seal the edges

    Pinch the ends of the lattice strips together with the bottom crust to secure them. Fold or tuck away any excess pastry, then twist the final two strips and place them around the edge of the pie.

12. 12

    Brush and bake

    Lightly brush the pastry with the beaten egg mixed with 1 tablespoon of almond milk. Bake for 45 minutes to 1 hour, until the crust is golden and the apples are bubbling.

13. 13

    Cool and serve

    Remove the pie from the oven and let it cool completely, for about 2 hours. Slice and serve, with ice cream if desired.

What is apple cheddar thyme pie?

This is an apple pie with a savoury edge: cheddar and thyme are mixed into the pastry, while more cheddar joins the spiced apple filling. The pairing draws on the familiar tradition of serving cheese with apple pie, bringing a sharp, savoury note to fruit and spice.

Here, tart Granny Smith apples balance the buttery pastry and cane sugar. A woven top shows off the filling and lets steam escape as the pie bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 615 calories, 12g protein, 76g carbs, 32g fat.

The pastry flour, butter and cheddar contribute much of the carbohydrates and fat, while the apples and sugar add further carbohydrates; the cheddar and egg provide protein. For a more balanced plate, serve a slice with a simple side of fresh fruit rather than adding ice cream.

Why use Granny Smith apples?

Apple choice: Granny Smiths bring a firm, tart bite that stands up to the long bake and offsets the sugar, spice and cheese.

Prepare evenly: Peel and slice the apples to a similar thickness so they soften at a similar rate. When filling the pastry, leave most of the liquid behind in the bowl, as the method directs.

Getting the pastry right

Cold ingredients: Cold butter and almond milk help keep the pastry firm while you work it. Blend the butter only until the mixture is crumbly, with pea-sized pieces remaining.

Add milk gradually: Pour in the milk slowly and stop once the flour is moistened and the dough holds together. If it remains dry, add more cold milk a tablespoon at a time rather than tipping in extra all at once.

Making the lattice

Even strips: Roll both portions to a similar thickness, then cut the top sheet into strips about 1.3 cm wide. Folding them gently makes them easier to transfer without stretching.

Secure the edges: Weave the strips across the filling, then pinch their ends firmly into the bottom crust. Tuck or fold away excess dough before finishing the rim with the remaining strips.

How to tell when it is baked

Colour and filling: Bake at 190°C (375°F) for 45 minutes to 1 hour, until the crust is golden and the apples are bubbling through the lattice. If the top is not yet golden or the filling is not bubbling, use the longer end of the stated baking time.

Cooling matters: Leave the pie to cool completely, about 2 hours, before slicing. This gives the hot filling time to settle so portions are easier to serve.

Serving and timing

Plan ahead: The pastry needs at least 1 hour in the fridge and can be chilled for up to 1½ hours or overnight. Allow about 2 hours for cooling after baking as well as the stated 45 minutes to 1 hour in the oven.

To serve: Cut the cooled pie into 8 portions. A scoop of ice cream is an optional contrast to the tart, spiced apples and savoury cheddar.

Recipe notes & tips

• Keep the butter and almond milk cold while making the pastry.
• Add the almond milk slowly so the dough does not become too wet.
• Chill the wrapped dough for at least 1 hour before rolling.
• Leave most of the liquid from the apple bowl behind when filling the crust.
• Use the longer bake time if the apples are not yet bubbling.
• Allow the pie to cool completely before cutting it.

Variations

• Gluten-free pastry: Use a suitable gluten-free flour blend in place of both flours.
• Different cheddar: Try a sharper cheddar for a more pronounced savoury flavour.
• Thyme option: Adjust the dried thyme to taste if you prefer a subtler herbal note.
• Ice cream topping: Add a scoop when serving for a cool, creamy contrast.
• Decorative top: Arrange the pastry strips in a simple criss-cross pattern instead of weaving them.

Common mistakes to avoid

• Warm butter: It can blend too fully into the flour; use it cold and cubed.
• Too much milk: The pastry can become wet and difficult to handle; add it gradually and stop once the flour is moistened.
• Thin pastry: It can be harder to move into the dish; roll each portion to about 1.3 cm thick as directed.
• Watery filling: Excess liquid can make the base soggy; spoon the apples in with only a minimal amount of juice.
• Loose lattice: The top can separate from the base; pinch the strip ends firmly into the bottom crust.
• Cutting while hot: The filling may not hold its shape; cool the pie completely before slicing.

How to store

Once completely cool, cover the pie and refrigerate it for up to 3 days. Reheat individual slices in the oven until warmed through, or serve them cold.

Frequently asked questions