Cheddar crust Apple pie (Pies)

                Cheddar cheese and apples are a tried-and-true combination and make this a wonderful pie to bake any time in the fall, but remember it, in particular, for dessert on Thanksgiving.

One 9-inch double-crust pie

• Cheddar Dough, click here for the recipe
• 6 or 7 Granny Smith apples, or 3 pounds
• 2 tablespoons freshly squeezed lemon juice
• 1¼ cups, plus additional for sprinkling on the top crust
• ½ cup unbleached all-purpose flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, softened
• Egg glaze made by beating together well 1 large egg and 3 tablespoons cold water

1. Peel, core, and slice the apples a generous 1/16-inch thick, which is thin but not paper thin, to make roughly 8½ cups slices ; in a large bowl, toss the apple slices gently with the lemon juice.
2. In a small bowl, stir together with the wire whisk the sugar, flour, cinnamon, and salt ; add to the apple slices and toss gently to coat them evenly.
3. Preheat the oven to 425F (220C).
4. Divide the Cheddar dough into 2 unequal pieces, making the piece for the top crust lightly larger.
5. On a lightly flour surface, roll the smaller piece into an 11-inch round ; line the pie plate with the bottom crust and fill it with the apples, using your hands to shape them into a firmly packed mound only slightly higher in the center than at the sides.
6. Reflour the work surface and roll the remaning pastry into an 11-inch round.
7. With a sharp paring knife, trim the edges of the bottom crust to a ¼-inch overhang ; dot the filling with the butter.
8. Arrange the top crust over the filling and trim the crust to no more than ¾-inch overhang ; fold the top crust under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger.
9. In the center of the top crust make three 1¾-inch slashes in the sheaf of wheat pattern.
10. Bake the pie for 20 minutes ; reduce the oven temperature to 375F (190C) and continue to bake the pie for about 40 minutes, until the pastry i medium golden brown in color and the juices bubbling.
11. Ten minutes before the end of the baking time, brush the top with egg glaze and sprinkle with sugar.
12. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

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