Ingredients
3cupsall purpose flour
½tspsalt
1cupunsalted butter,chilled
½lbsharp cheddar cheese,shredded
¼cupice water
¼cupwhite vinegar
7large Granny Smith apples,peeled, cored and sliced
3tbsplemon juice
1½cupswhite sugar
½tspground cinnamon
1tbspunsalted butter,cubed
1egg,beaten
1tbspwhite sugar
Preparation
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Stir in the cheese. Combine water and vinegar, and gradually stir in until the mixture forms a ball.
Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat the oven to 450 degrees F.
Roll 1 ball out to fit a 9-inch pie plate. Place the bottom crust in a pie plate. Roll out top crust and set aside.
In a large bowl, toss the apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in the sugar and cinnamon.
Arrange rows of overlapping apple slices, working from the outer rim. Dot with butter. Cover with top pie crust. Seal and crimp edges with a fork, then trim excess dough. Cut a few slashes in the top crust to allow steam to escape.
Bake on a cookie sheet in the oven for 15 minutes. Reduce the heat to 350 degrees F, 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 for 5 to 10 minutes more until sugar forms a crisp glaze.
Serve and enjoy.
