Apple pie with cheddar crust
- Cheddar Crust dough
- 1 1/ 2 pounds Granny Smith apples (about 3), peeled, cored, and cut into 1 / 4 -inch-thick wedges
- 2 pounds Cortland apples (about 5), peeled, cored, and cut into 1 / 4 -inch-thick wedges
- 1 cup sugar
- 1/ 2 cup all-purpose flour
- 2 teaspoons fresh lemon juice
- 3/ 4 teaspoon ground cinnamon
- 1 / 4 teaspoon freshly grated nutmeg
- 1 / 4 teaspoon salt
- 1 / 8 teaspoon ground cloves
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten
Instructions:
- Preheat the oven to 450 F. Divide the dough into 2 pieces. On a lightly floured work surface, roll out each to a 13-inch circle.
- Fit one circle into a 10-inch pie plate; transfer the plate to a baking sheet. Put the other circle on another baking sheet. Refrigerate the dough until cold, at least 30 minutes.
- Stir together the apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into the bottom pie crust. Dot the filling with butter. Cover with the top crust. Fold the edges over; crimp decoratively to seal. Cut a steam vent. Chill in the freezer until firm, about 30 minutes.
- Brush with egg. Bake the pie 10 minutes. Reduce the oven temperature to 350ï€ F; bake until golden brown, about 45 minutes. Tent with foil; bake until the juices are bubbling, about 45 minutes more. Let cool at least 11/ 2 hours before serving.