Ingredients:

2 1/2 cups flour

salt

3/4 cup unsalted butter

1 1/2 cups aged, white, sharp, cheddar cheese

6-8 tablespoons ice water

8 cups Granny Smith apples (peeled and sliced)

2/3 cup sugar

1/4 cup dark brown sugar

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1/4 cup heavy cream

1 egg (beaten with 1 tablespoon heavy cream)

1 1/2 tablespoon turbinado sugar

Directions:

1. For the crust: in the bowl of a food processor, add the flour (2 1/2 cups), sugar (2 tablespoons), and salt. 2. Pulse a few times to mix. Add butter (3/4 cup) and continue pulsing until small crumbs form. Add cheese and pulse to combine.

3. While pulsing, add the ice water, a tablespoon at a time, until the dough comes together.

4. Remove the dough to a floured surface, and form into a ball. Divide dough in half and flatten into two disks, wrap in plastic wrap and chill for one hour.

5. For the filling: preheat oven to 375ºF. In a large bowl, add the apples, sugar, brown sugar, flour (2 tablespoons), cinnamon, nutmeg and salt and stir to combine. Add the cream and toss to coat. Set aside.

6. On a lightly floured surface, roll out one disk of dough to a 13-inch round. Brush off any excess flour.

7. Place piecrust in a 10-inch pie plate. Roll out the second disk of dough to a 12-inch round.

8. Scoop the filling into the pie shell and dot with butter (2 tablespoons). Place the second pastry crust on top of the filling, fold over the bottom pie crust and crimp edges together.

9. With a pairing knife, cut slits in the shape of an X in the top of the crust. Brush the crust with egg wash and sprinkle with turbinado sugar.

10. Place the pie on a baking sheet and bake for 45 minutes.

11. Remove piefrom oven and cover edges with foil, return to oven and continue to bake for another 30 minutes. Remove and cool on baking rack for 1 hour.

12. Serve a slice of pie with a scoop of ice cream, whipped cream or a dollop of sour cream.

Bon Appetit!