Name: Apple Pie with Cheddar Crust
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons sugar; 1 cup cold salted butter, frozen and grated; 3/4 cup grated sharp cheddar cheese; 3 to 5 tablespoons ice water; 4 Granny Smith apples, peeled and thinly sliced; 4 Gala apples, peeled and thinly sliced; 3 Tbsp. lemon juice; 2/3 cup light brown sugar; 1/3 cup sugar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 3 tablespoons corn starch; 1/4 cup browned butter, melted and cooled; 1 egg; 1 Tablespoon water

Ingredients

Units Scale

Crust:

2 1/2 cups all-purpose flour
2 teaspoons sugar
1 cup cold salted butter, frozen and grated
3/4 cup grated sharp cheddar cheese
3 to 5 tablespoons ice water

Filling:

4 Granny Smith apples, peeled and thinly sliced
4 Gala apples, peeled and thinly sliced
3 Tbsp. lemon juice
2/3 cup light brown sugar
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons corn starch
1/4 cup browned butter, melted and cooled

Egg Wash:

1 egg
1 Tablespoon water

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Instructions

Combine the flour, sugar, and butter in a bowl. Dump in the cheddar cheese and mix with the flour. Sprinkle water evenly over the mixture and gently stir until incorporated. Gently squeeze a portion of dough to see if it holds together. If you need more water, add it 1 tablespoon at a time.
Turn out the dough onto a work surface and divide it in half. Form each half into a disk and wrap it in plastic wrap. Chill in the fridge until firm, at least 1 hour.
Mix together all the filling ingredients, except for the browned butter. Let the filling sit for 1 hour to macerate. If you haven’t browned the butter yet, you can do this step now by placing the butter in a small saucepan and letting it melt over low heat. Watch the butter so it doesn’t burn and remove it from the heat once it reaches a golden brown color. Set aside and let cool.
Roll out one dough disk on a floured surface and place it into a 9-inch deep-dish pie pan. Add the cooled butter into the apple mixture and stir to combine. Pour the mixture into the pie shell then refrigerate while you roll out the top crust.
Use the remaining dough disk to make the top crust. Roll out in one piece to cover the pie or cut into strips to make a lattice top. Combine the egg and water to make the egg wash, then brush the top crust with it. Refrigerate the pie for 30 minutes before baking.
Bake the pie at 400 F/204 C for 15 minutes, then lower the heat to 375 F/190 C and bake for 45 minutes more. Let the pie cool completely before slicing.