Welsh Red Leicester Apple & Blackberry Crumble Pie
Step by Step
RECIPE INGREDIENTS
- 1 ½ tins of apple and blackberry pie filling
- 1 sheet of ready-rolled shortcrust pastry
- ½ pack of crumble mix
- 100g Cavern Aged Red, grated
RECIPE DIRECTIONS
- Preheat your oven to 170°C.
- Line a pie tin with the shortcrust pastry.
- To blind bake, place a sheet of baking paper over the pastry and fill with dry rice or beans. Bake according to the pastry package instructions.
- Remove the baking weights, then fill the pastry case with the apple and blackberry pie filling.
- Prepare the crumble mix as directed on the package, then stir in 100g of grated cheese. Sprinkle this cheesy crumble topping over the pie filling.
- Bake for 20-30 minutes, until the crumble topping is golden, and the filling is bubbly.
- Enjoy this twist on a classic crumble pie with a touch of savoury richness!
