Apple Pie With Cheddar Crust Food

APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

APPLE CHEDDAR CHEESE PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
• Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Make pastry dough:
• Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
• Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and bake pie:
• Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
• Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
• Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.
• Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
• Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• For crust:
• Place flour, sugar, and salt in processor; blend 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles fine meal. Add cheese; mix in using 4 on/off turns. Transfer dry ingredients to large bowl. Sprinkle 5 tablespoons water over. Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 400°F. Mix sugar and cornstarch in large bowl. Mix in apples, lemon juice, and salt.
• Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water. Transfer filling to dough-lined dish; dot with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Place dough atop filling. Press overhang of bottom and top dough pieces together to seal. Trim overhang to 1/2 inch. Fold overhang under; crimp decoratively, forming high-standing rim. Cut several small slits in top crust to allow steam to escape.
• Bake pie until golden brown, about 30 minutes. Cover crust edge with foil. Reduce oven temperature to 375°F. Bake pie until filling bubbles thickly in center, about 30 minutes. Cool pie on rack 1 hour. Serve warm or at room temperature.

APPLE CROSTATA WITH CHEDDAR CRUST

Steps:

• Make the crust: Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
• Make the filling: Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
• Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar. Refrigerate until edges are firm, about 30 minutes.
• Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. Let cool slightly. Brush apples with apricot preserves.

CHEDDAR CRUST APPLE PIE

Steps:

• Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
• Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
• Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust.
• Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or at room temperature.

APPLE CHEDDAR PIE

Steps:

• Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
• Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water. Using a rubber spatula, carefully fold in the cheese. Avoid overworking the dough.
• Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
• In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup cheese together until thoroughly combined. Set filling aside as you roll out the pie crust.
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Smooth out the edges with your fingers if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. You can watch me do this at the :43 mark in my praline pumpkin pie video. (Also, for a nice thick edge, I usually don't trim the overhanging dough from the edges of the crust. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. You can do this before or after you add the top pie crust.)
• Spoon the filling into the crust.
• Roll out the 2nd pie crust just like you rolled out the bottom pie crust. You can simply lay the pie crust on top of the filling to make a double crust pie (slit a few holes in the top for air vents) or you can create a pretty pie crust design on top like a lattice pie crust and/or a braided pie crust. Crimp the edges with a fork or flute the edges with your fingers. Brush the pie crust with egg wash. Sprinkle with coarse sugar, if desired. This adds a lovely sweet crunch.
• Preheat oven to 400°F (204°C). As the oven preheats, place your pie in the refrigerator or freezer to keep it cold. The colder the pie dough, the more likely it will hold its beautiful shape.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Preheat oven to 450 degrees. Divide dough into two 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 plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.
• Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.
• Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 350 degrees.bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST

Steps:

• Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• In food processor, combine flour, sugar, and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 tablespoons ice water, 1 tablespoon at a time, pulsing until dough begins to come together.
• Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-inch.-thick disk, wrap tightly with plastic, and refrigerate 1 hour.
• On lightly floured surface, roll dough to 1/4 inch thick and cut out leaf shapes, then refrigerate 20 minutes. Arrange on top of pie filling just before baking.
• Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 minutes, covering with foil if crust gets too dark.
• In large bowl, combine sugars and nutmeg. Peel, core, and slice apples 1/4 inch thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hour and up to 2 hours before filling. Just before filling, sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top as desired.

NANCY FULLER'S DOUBLE-CRUST APPLE-CHEDDAR PIE

Steps:

• Make crust: Pulse flour, sugar, and salt in a food processor to combine, 2 to 4 times. Add cheese and pulse to coat, 5 to 6 times. Add butter and pulse until the mixture resembles coarse meal, 6 to 7 times. Add water, 1 tablespoon at a time, pulsing until dough begins to come together.
• Divide dough into two piles (one with two-thirds of the dough, the other with one-third of the dough); wrap each with plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
• Make filling and assemble: Toss together apples, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 3 tablespoons granulated sugar in a bowl.
• Preheat oven to 425°F with the rack in the center. On a lightly floured work surface, roll larger piece of dough into a 13-inch circle. Transfer to a standard-depth 9-inch pie plate and trim to a 1-inch overhang. Chill at least 30 minutes. Transfer apples to crust.
• Roll remaining dough disk into a 12-inch circle. Lay dough over filling; trim to a 1-inch overhang. Fold the top crust under the bottom crust; crimp as desired. Place on a rimmed baking sheet; cut 5 large vents in the top.
• Brush crust with egg and sprinkle with remaining tablespoon sugar. Bake 15 minutes. Reduce oven temperature to 350°F and bake until crust is golden brown and apples are tender, 45 to 55 minutes. (If browning too quickly, loosely cover with foil.) Transfer pie to a wire rack and let cool, at least 1 hour.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• To Make the Dough:.
• Place flour and 1/2 teaspoon salt in a food processor and pulse to combine. Add butter and cheddar cheese and pulse 4-5 times until pea-size chunks form in the flour. Pulse the ice water into dough until dough holds together when squeezed. If dough seems dry, add more water, a tablespoon at a time, until the dough just holds together.
• Turn dough out onto a lightly floured work surface and bring together into a ball. Divide dough in half, cover each half tightly with plastic wrap and flatten into a 1-inch thick rounds. Refrigerate for 30 minutes or until dough is well chilled.
• To Make the Filling:.
• Preheat oven to 375 degrees F. In a large bowl, combine apples, lemon zest and juice, sugar, cornstarch, cinnamon and pinch salt. Set aside while you roll out dough.
• On a lightly floured surface, roll one dough into a round that fits into a 9-inch pie pan with enough for a 1-inch overhang. Transfer dough to pie plate and and use your hands to press into the dish. Spoon the apple filling into the dish, spreading evenly. Dot with 2 tablespoons cubed butter.
• Roll the remaining pie dough out to a 1/4-inch thick round. Use a fluted pastry wheel to cut 12 1-inch wide strips. Arrange the dough in a lattice over the pie. Trim the edges to make a 1-inch overhang around the pie. Tuck dough under and crimp edges.
• Whisk to combine egg yolk and heavy cream. Brush over dough and sprinkle with turbinado sugar. Place pie on a baking sheet and bake until center is bubbling and crust is golden, about 75-90 minutes. Let cool on a wire rack, slice to serve.

TRADITIONAL APPLE PIE WITH A CHEDDAR CRUST

Steps:

• First make the pastry. Sift the flour into a roomy bowl, holding the sieve up high to give it a good airing, then add the butter and lard cut into small pieces, rubbing the fat into the flour with your fingertips until it reaches the crumbly stage. Now add the grated Cheddar and enough cold water to make a soft dough that leaves the bowl clean (about 3 tablespoons). Then turn it out on to a board, knead it briefly and lightly, then wrap it in clingfilm and leave it to rest in the fridge for about 30 minutes. Meanwhile, peel, quarter and core the apples and then cut them into very thin slices straight into a bowl, mixing the two varieties together. Pre-heat the oven to gas mark 7, 425°F (220°C). Next take a little less than half of the pastry and roll it out very thinly to about 12 inches (30 cm) in diameter to line the base and sides of the pie dish. Trim the edges and leave unused pastry aside for the trimming. Then scatter the semolina over the base of the pastry and after that pile in the apple slices, building up the layers closely and scattering in the sugar and cloves as you go. Then press and pack the apples tightly. Now roll the remaining pastry out, again very thinly, to make the lid, this time 16 inches (40 cm) in diameter. Brush the rim of the base pastry with a little beaten egg and carefully lift the lid over the top. Press the edges together to get a good seal all round, then trim using a knife. Finally gather up the trimmings and re-roll them to cut out into leaf shapes. Brush the surface of the pie with beaten egg, make a small hole in the centre the size of a 10p piece (to allow the steam to escape) and arrange the leaves on top. Now using the back of a small knife 'knock up' the edges then flute them using your thumb and the back of a knife. Now brush the whole lot with beaten egg then place the pie on the baking sheet and bake on a high shelf for 10 minutes. After that reduce the temperature to gas mark 5, 375°F (190°C) and cook for a further 45 minutes or until it has turned a deep golden brown. Then remove the pie and allow it to stand for at least 20 minutes before serving.

APPLE PIE WITH CHEDDAR CRUST

Steps:

• Heat oven to 400ºF.
• Process 2-1/2 cups flour, cheese and 3/4 cup butter in food processor until mixture resembles coarse crumbs. Gradually add cold water, pulsing just until dough begins to form ball. Divide dough in half. Shape each half into ball; flatten slightly. Wrap in plastic wrap. Refrigerate 1 hour.
• Toss apples with sugar, spices and remaining flour. Roll out half the dough on lightly floured surface to 11-inch round; place in 9-inch pie plate. Fill with apple mixture. Cut remaining butter into small pieces; place evenly over apple mixture. Roll out remaining dough to 11-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place pie on baking sheet.
• Bake 45 to 50 min. or until golden brown.

APPLE AND CHEDDAR PIE

Steps:

• Preheat oven to 200°C (400°F). Lightly butter a 23 cm (9 in) pie plate.
• Over a lightly floured working surface, unroll one sheet of pie dough. Sprinkle with 125 mL (1/2 cup) of the Armstrong Triple Cheddar shredded cheese. Roll the dough back up again to enclose the cheese, then use a rolling pin to roll the dough back out to a 30 cm (12 in) circle. Transfer the rolled-out dough to the prepared pie plate and gently ease it into the bottom of the pan, letting the excess dough overhang.
• Repeat these steps to create the top crust. Set aside.
• In a large bowl, combine the sliced apples, brown sugar, cornstarch, spices, and salt. Sprinkle the bottom crust of the pie with the remaining 125 mL (1/2 cup) Armstrong Triple Cheddar shredded cheese. Fill the crust with the apple mixture, gently pressing the apples down to fit them into the plate (they should generously fill up the plate as they will lose volume upon baking).
• Using a pastry brush, brush the edge of the bottom crust with milk. Cover with the top crust, then cut out the excess dough, leaving a 3 cm (1.5 in) border all around. Fold the excess dough under the edge and press to seal together and crimp as desired. Use a sharp knife to cut air vents into the top layer of the pie. Brush with milk all over, then sprinkle with granulated sugar.
• Bake the pie for 30 minutes, then lower the heat to 190°C (375°F) and loosely cover the pie with aluminum foil to prevent excessive browning. Keep baking for 40 minutes more, or until the pie bubbles and the apples are soft.
• Transfer the pie to a wire rack and let cool for at least 30 minutes before slicing.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• Remove the crust from the refrigerator and place a layer of both kinds of apples (using about half the apples) in concentric circles on top of the pie crust. Mix the sugar, cornstarch, cinnamon, and nutmeg together in a small bowl. Sprinkle half the sugar mixture over the apples. Top with half of the raisins and half of the nuts, if using. Place another layer of apples in the pan and top with the remaining sugar, raisins, and nuts. Drizzle with lemon juice. Remove the smaller disk of dough from the refrigerator and place it on a floured, flat surface. Roll the dough to a circle roughly the size of the top of the pie. Cut the dough into strips about 1/3 inch wide using a knife or a pastry cutter. Weave the strips to form a latticework pattern on top of the pie. Crimp the edges of the crust and the lattice together by pinching the dough. Place the pie pan on a baking sheet. Place in the oven and bake for 40 to 50 minutes, or until the apples are bubbling and the crust is golden brown. Remove from the oven and let cool before cutting. To serve, cut the pie into wedges.

DEEP-DISH APPLE PIE WITH CHEDDAR CRUST RECIPE

Steps:

• For crust: Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resembles small peas.
• With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
• For fruit: Mix apples, raisins, brown sugar, 1/3 C. sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature. Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes.
• Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 Tbs. butter. Roll out dough on floured surface to oval about 1/2 inch larger than baking dish.
• Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.
• Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 tsp. sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• PREHEAT oven to 375°F. COMBINE flour and salt in a large bowl. Cut butter into mixture until it reaches a crumb-like texture. MIX egg, vinegar, cold water together and add to the flour blend being careful not to over mix. Fold in grated cheese. Be gentle or the dough will be tough. DIVIDE into 2 parts and roll out each half. Place ½ of dough in the bottom of the pie plate. Pat into place. To make the filling: COMBINE apples, sugar, maple syrup, and spices in a large bowl. Add ½ cup fresh cranberries if you choose. Pour mixture into pie plate. Top apples with thin slices of Cabot Cheddar. (Orne Meadow, Farmhouse Reserve, or Seriously Sharp - your preference.) TOP pie with other ½ rolled out crust. Trim and crimp crust, or create any crust design that you'd like. BAKE at 375°F for about 45 minutes and remove from oven when crust is nice and brown.

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.