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Method:
To make the pastry, sift the flour and
salt into a bowl. Add the fats and rub in with the fingertips until
the mixture resembles fine breadcrumbs. Mix with enough cold water to
form a firm dough. Knead gently on a lightly floured surface. Cut in
half. Roll out one half and use to line a pie plate. Prick the base
with a fork.
To fill, put a layer of half the apple slices on top. Mix all but 15
ml/1 tbsp of the sugar with the cloves. Sprinkle half over the apples,
then sprinkle with half the cheese. Top with the remaining apple
slices, then the sugar, then the cheese. Dampen the edges of the
pastry with water.
Roll out the remaining pastry and lay over. Press the edges well
together to seal. Trim, knock up the edge and flute with the back of a
knife. Make a hole in the centre to allow steam to escape. Roll out
the trimmings, cut into small leaves and use to decorate the top.
Brush with the cream, then sprinkle with sugar. Place on a baking
(cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7
for about 30 minutes or until golden brown and cooked through. Serve
hot.
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