Cheddar Apple Pie

Ingredients:

• For the crust:
• 2-1/4 cups all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 1 cup cold and diced Unsalted Butter
• 1 cup shredded Aged Cheddar Cheese
• 1 cup ice water
• 2 tablespoons apple cider vinegar
• For the filling:
• 4 lbs apples, peeled, cored and sliced 1/8” thick
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 tablespoon apple pie spice
• 2 teaspoon vanilla extract
• Pinch of salt
• 1 egg white whisked with 1 teaspoon water

To prepare the crust:

• Combine the flour, sugar, and salt in the bowl of a food processor.
• Pulse in the butter until pea-sized clumps exist throughout.
• Pulse in the cheese to combine barely.
• Pour the vinegar into your ice water and stir.
• Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit.
• Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it.
• Dump the dough out onto a clean surface and bring it together into a ball.
• Cut the dough in half and flatten each piece into a disk.
• Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

• Preheat the oven to 425 degrees.
• Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides.
• Roll the dough back onto the pin and then unroll it into the pie dish.
• Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling.
• Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt.
• Toss to evenly coat the apples.
• Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish.
• Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie.
• Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired.
• Brush a thin layer of the egg white wash on top of the pie dough and place in the oven.
• Decrease the oven heat to 400 degrees and bake for 20 minutes.
• Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust.
• You can top the pie crust with a sheet of aluminum foil if it begins to look too dark.
• Allow to cool completely prior to cutting!

Source: Kerrygold USA