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1
Make the Crust In a food processor, pulse the flour with the cheddar and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible.
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3
Sprinkle in the ice water and pulse until the dough starts to come together; you should still see small pieces of butter.
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4
Scrape the dough out onto a work surface and pat into a disk.
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5
Wrap in plastic and refrigerate until chilled, at least 1 hour or up to 3 days.
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6
Make the Filling Preheat the oven to 400.
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7
In a bowl, combine the brown sugar with the flour, cornstarch, cinnamon, ginger, cardamom, salt and cloves.
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8
Stir in the apples and the lemon zest and juice.
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9
Make the Filling On a lightly floured work surface, roll the dough out to a 16-inch round.
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10
Transfer to a 10-inch glass or ceramic pie plate; do not trim the overhang.
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11
Mound the filling in the crust and dot with the butter.
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12
Fold the overhanging dough over the filling, leaving the apples in the center exposed.
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13
Bake the pie for 15 minutes, then cover with a sheet of aluminum foil and reduce the oven temperature to 350.
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14
Bake for 50 minutes.
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15
Remove the foil and bake for 15 to 20 minutes longer, until the filling is bubbling in the center.
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16
Transfer the pie to a rack and let cool completely, at least 4 hours.
