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1
For the crust: In a food processor, combine the flour, sugar, salt, cold butter and grated cheese.
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2
Cook's Note: This is where you can add a little extra cheese or use extra-sharp Cheddar to deliver that tangy cheesy flavor in every bite.
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3
Pulse the processor until the mixture resembles fine sand.
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4
Remove the lid and add the ice water to the mixture.
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5
Run the processor just until the mixture rolls itself into a little ball.
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6
If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together.
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7
Gather the dough into a ball.
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8
With a bench scraper, divide the mixture evenly in half.
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9
Shape each half into a disk.
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10
Wrap each disk in plastic wrap and chill at least 30 minutes.
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11
Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
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12
For the filling: Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornstarch and sugar, making sure there are no lumps in the cornstarch.
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13
Mix in the apples slices, lemon juice and zest and pinch of salt.
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14
Toss to coat the apples completely in the mixture.
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15
Cook's Note: If you would like to add a beautiful blush color to your filling, add a red-skinned apple like Braeburn to the mix and toss some of the peel into the mixture.
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16
The result is a light pink hue that's absolutely gorgeous and delicious!
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17
After the dough has chilled, lightly flour the work surface and roll 1 of the dough disks into a 13-inch round.
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18
Carefully place the dough round to a 9-inch diameter deep-dish glass pie dish.
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19
Brush the overhang with water.
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20
Pour the apple filling into the dough-lined dish and dot it with the diced butter.
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21
For the top crust, roll out the second dough disk on the same lightly floured surface.
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22
Roll out the dough into a 12-inch round, slightly smaller than the bottom crust.
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23
Carefully place the dough over the mound of apples.
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24
Press the overhang of the bottom and top dough pieces together to seal.
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25
Cut the excess dough to 1/2 inch and fold under.
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26
Crimp the dough under and pinch together.
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27
Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.
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28
Cook's Note: For an extra-special touch, combine the pie dough scraps, roll out and then cut out shapes, like apples or leaves, and place on the top crust or pie edges.
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29
Brush with egg wash and bake.
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30
Bake the pie until golden brown, about 30 minutes.
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31
If the edge of the crust browns too quickly, place an edge guard or craft your own out of aluminum foil and place on the pie edge.
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32
Reduce the oven temperature to 375 degrees F. Bake the pie until the apple filling starts to bubble up in the center and has thickened, about 30 minutes.
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33
Remove the pie from the oven and cool the pie on a rack for 1 hour.
