Kentish Apple and Cheese Pie

• 6 ounces puff pastry (or shortcrust)
• 1 12 lbs cooking apples, peeled, cored and thickly sliced
• 3 -4 ounces granulated sugar
• 3 -4 cloves
• 1 pinch of grated nutmeg
• 14 cup water
• 4 ounces hard cheese, sliced (I use a medium cheddar, although wensleydale is also nice)

1. Set oven to 425 degrees F or mark 7.
2. Grease an 8 inch (approx) pie dish.
3. Using half the apples, put a layer into the dish and sprinkle half the sugar over.
4. Lay the remaining apples on top and push the cloves into some of the apple slices.
5. Add the remaining sugar, the nutmeg and the water and make a final layer with the cheese.
6. Roll out the pastry on a lightly floured surface and use it to cover the dish; trim and decorate.
7. Brush with a little milk to glaze and bake for approximately 40 to 45 minutes.

pastry, cooking apples, nutmeg, water, hard cheese

Taken from www.food.com/recipe/kentish-apple-and-cheese-pie-123261 (may not work)