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The Crust*: In the bowl of a food processor equipped with the metal blade, combine the flour and salt.
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Remove the metal blade, and install the shredding disk.
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Using the pusher, shred the frzn butter atop the flour/salt mix.
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Put the metal blade back on, add in the shredded Cheddar, and pulse a couple of times to distribute the butter and cheese.
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Sprinkle on the water and lemon juice, and pulse five to six times, in 1-second pulses, until the mix resembles fairly fine crumbs.
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Transfer the crumbs to a plastic bag, and squeeze them together; if they do not hold together easily, add in a bit more water.
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Form the dough into a flat ball, and transfer it to a lightly floured work surface.
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*Or possibly use your favorite single-crust pie crust recipe, or possibly a prepared pie crust.
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Roll the dough into a 13-inch round, and transfer it to a 12-inch flat pizza pan.
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Crimp the edges to create a rim around the edge of the pan.
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Place the pan in the refrigerator while you're preparing the topping.
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The Topping: In the bowl of a food processor equipped with the metal blade, combine the flour, maple sugar (or possibly granulated sugar, if you're using it; hold the maple syrup aside), butter, cinnamon and nutmeg.
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Process till the mix forms even crumbs.
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Add in the walnuts and pulse a couple of times to distribute.
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You may also do this with an electric mixer, or possibly by hand.
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Assembly: Remove the crust from the refrigerator.
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Lay the apple slices, in concentric rings, close together atop the crust.
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Sprinkle the apples with a dash of salt and the lemon juice.
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If you're using maple syrup instead of maple sugar, drizzle the syrup atop the apples.
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Distribute the topping proportionately over all.
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Bake the pizza on the bottom shelf of a preheated 425F oven for 15 min, then reduce the heat to 375F and continue to bake till the crust and topping are golden brown, about 30 min.
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Note: You may want to set the pizza pan on a larger pan, as (like all apple pies) this pizza tends to bubble over a bit.
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Yield: Eight generous or possibly 12 average servings
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This recipe was meant for people who like the taste of apple pie but not the sloppiness of the filling.
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This 'pizza' is really nothing more than a flat pie without the top crust.
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The result is apple-pie flavor without as much moisture.
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Plus, who doesn't like the idea of making a pizza for dessert The maple and cheddar are only accents, not major parts of the flavor.
