Yield: Makes 1 pie
1 recipe pastry for a 9-inch cheddar crust (ingredients listed below)
2 1/2 cups all-purpose flour
1 tsp. fine-grain sea salt
1 Tbsp.granulated sugar
pinch of cayenne pepper
1/3 cup cold Crisco shortening, cut into pieces
1 stick unsalted butter, cold cut into pieces
2 cups grated sharp cheddar cheese
1/4-1/2 cup ice water
4 Tbsps. unsalted butter
1 Tbsp. cornstarch
1/4 cup light brown sugar
2 tsps. ground cinnamon
pinch of salt
5 cups sliced Granny Smith apples, peeled
1 Tbsp. lemon juice
1. First, prepare the cheddar crust by mixing flour, granulated sugar, and cayenne pepper with a whisk. Cut in the shortening and butter with a pastry cutter or two knives until the mixture resembles cornmeal. Add the cheese and mix again. Slowly add the ice water until the pastry dough comes together. Don't make it too wet.
2. Preheat the oven to 400 degrees F.
3. Melt the butter in a heavy-bottomed saute pan big enough to hold the apples.
4. Mix cornstarch, brown sugar, and cinnamon. Toss with apples. Let it sit for 2-3 minutes to bring out the natural juices in the apples.
5. Add apples to melted butter in the saute pan. Add lemon juice and bring to a boil; stirring frequently. Reduce temperature and let simmer for 5 minutes or until thickened.
6. Place the bottom crust in a 9-inch pie pan. Fill with apples, mounted slightly. Cover with a lattice work of the crust.
7. Bake for 15 minutes in the hot oven. Reduce the temperature to 350 degrees F. Continue baking for 30-40 minutes, until apples are soft and crust is brown.