In Yorkshire and Lancashire, a piece of cheese is as common an accompaniment to apple pie as cream or custard. Wensleydale and Lancashire are particular favourites. Use Bramleys, Egremont Russets, James Grieve or Howgate Wonder for the filling.
Moisten the rim of the pie base. Roll out the second piece of pastry and cover the pie with it. Seal and trim the edges. Decorate the top with pastry trimmings if you wish. Make a hole for the steam to escape, and bake in a preheated oven at 200°C/400°F/gas mark 6 for 12 minutes, then turn down to 180°C/350°F/gas mark 4 for another 30 minutes or so. Serve hot, warm or cold.
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