-
1
Preheat the oven to 375 degrees F.
-
2
Prepare the piecrust and line a deep 10-inch pie pan.
-
3
In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt.
-
4
Toss to coat the apples with the other ingredients and let sit for 10 minutes.
-
5
Spoon the apple mixture into the prepared pie pan and dot the fruit with the butter slivers.
-
6
Top with the second crust.
-
7
Using a sharp knife, cut away the excess dough.
-
8
Crimp the edges of the pie firmly to seal the dough.
-
9
With a sharp knife, cut a decorative pattern of slits into the top crust.
-
10
With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.
-
11
Bake until the crust is golden and the juices begin to bubble, about 45 minutes to 1 hour.
-
12
Remove from the oven and let cool at least 1 hour before serving.
-
13
Preheat a griddle.
-
14
To serve, slice the pie into 8 equal portions.
-
15
Melt the remaining 2 tablespoons of butter on the griddle.
-
16
Add the pie, and top each slice with a slice of cheese.
-
17
Cook until the cheese melts and the bottom crust is golden brown, about 2 to 3 minutes.
-
18
Serve hot with a scoop of vanilla ice cream on top.
-
19
Double Pie Crust:
-
20
3 cups all-purpose flour
-
21
1 tablespoon sugar
-
22
1/4 teaspoon salt
-
23
4 ounces (1 stick) cold unsalted butter, cut into pieces
-
24
1/3 cup solid vegetable shortening
-
25
6 tablespoons ice water, or more as needed
-
26
Sift the flour, sugar, and salt into a large mixing bowl.
-
27
By hand incorporate the butter pieces and shortening, working with your fingertips until it comes together and forms small pea shapes.
-
28
Work the ice water into the dough with your hands until it just comes together, being careful not to over-mix.
-
29
Form the dough into 2 disk shapes, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out the 2 crusts on a lightly floured surface to fit into the pie pan.
