Ingredients	Yorkshire Apple Pie
Filling: 3 Large cooking apples 1/3 Cup Sugar, plus extra to sprinkle 1 Pn Ground Cloves 2 /3 Cup Wensleydale cheese, crumbled 1 Tbsp Light Cream or half'n half Pastry 8 oz Flour, All purpose 1 Pn Salt 50g Shortening (Crisco), diced 50g Margarine, diced Cold Water for mixing	This slightly unusual apple pie takes advantage of the compatibility of apples and cheese. As with most British apple pies they are best made with the sharpest possible apples. If you can find it a good English Cooker is a great apple for any pie but if the "Cooker" cannot be found try a Bramley. Wensleydale cheese has a slightly crumbly texture to it and just a suggestion of the taste of honey in it. It is produced in Yorkshire in the town of Hawes Serves: 6-8 Preparation Time: 30 min. Cooking Time: 30 min.
Directions
1. For the pastry, sift the flour and salt into a mixing bowl then add the shortening and butter rubbing it in with your fingers or with a pastry cutter until it looks and feels like fine breadcrumbs. 2. Gradually add the cold water until you can form the mix into a firm dough. 3. Knead gently for a few minutes on a lightly floured surface then cut in half. 4. Roll out the first half to a round and line the base of your pie dish. Dont forget to prick the pastry base all over with a fork. 5. To fill the pie, begin with 1/2 of the apple in a layer, then mix the sugar, holding back a tablespoon for later, with the ground cloves. Sprinkle half of this mixure over the apples in the dish. 6. Follow this with half of the Wensleydale Cheese and now complete the next set of layers with the remainder of the apples, followed by the remainder of the sugar/clove mixture and finally the remainder of the cheese. 7. Dampen the edges of the pastry base with a little water, then roll out the second half of the pastry to create the top and lay over the pie dish, pressing down the edges allaround to creat a seal. 8. Trim the pastry around the edges and decorate by creating a fluted pattern all the way around with the back of a dinner knife. To get a little fancier, use the trimmings from the pastry to cut small leaves to decorate the top. cut a small cross in the center of the pastry top to allow steam to escape. Brush with the cream then sprinkle with the sugar you held back earlier. 9. Bake in a preheated 425 F oven for about 30 minutes or until a nice golden brown. Serve Hot