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Nutritional info per serving

  • Calories: 809
  • Fat: 42.2g
  • Saturated fat: 18.3
  • Salt: 1.41g

Cornish Cruncher Cheese, apple & sultana pie       

The simplest one crust pie brimming with sweet apples, sharp crumbly cheese, a sprinkling of cinnamon….enjoy freshly baked from the oven topped with Cornish clotted ice cream or crème fraiche…..delicious cold, too, with a drizzle of maple syrup!


  • 500g chilled short crust pastry
  • 1 large Bramley apple, peeled and cored
  • 2 dessert apples i.e. Jazz, peeled and cored
  • 125g Cornish Cruncher 3 year old vintage cheddar cheese
  • 75g sultanas
  • 50g light muscovado sugar
  • ¼ - ½ tsp ground cinnamon
  • 1 egg, beaten
  • Flour for dusting

Ready in: 45 minutes

Serves: 4-6


  1. Preheat the oven to 200’C / Fan 180’C / Gas 6. Lightly oil a flat baking sheet.
  2. Whilst the pastry is still well chilled, using the coarse side of the grater, shave away a spoonful or two of pastry for sprinkling over the finished pie before cooking. Refrigerate until required. This is an optional finishing touch!
  3. Now roll out the block of pastry on a lightly floured surface to an approximate circle, 30cm diameter. This is a hand-crafted pie so no need to be too precise. Lift onto the centre of the baking tray.
  4. Slice or chop the apples into a bowl, crumble in all but a small handful of the cheese, add the sultanas, sugar and cinnamon and toss together to combine. Pile into the centre of the pastry.
  5. Brush the pastry with egg, fold up the pastry edge, crimping and turning it in to form a rustic rim. Brush with more egg, sprinkle on the remaining cheese and grated pastry, dab with more egg.
  6. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If the topping becomes too coloured, lay a piece of foil over for the last 10 minutes of cooking.

Wine recommendation

Kings Ridge
Oregon Pinot Gris


A vibrant and dry style of Pinot Gris from Oregon with bright flavours of peach,
melon and pear.


Order this wine direct to your