Apple Pie with Cheddar Cheese Crust

At the risk of blowing up Craig's ego again, I have to say this, "Craig, you were right."

The subject of pie came up one day, and Craig told me that the best thing to eat with apple pie was cheddar cheese.  Cheddar cheese.  Cheese.  With apple pie.  I just couldn't wrap my mind around it.  In my world, there was a line with fruit on one side and cheddar cheese on the other and never the twain shall meet.

So he dared me to make one.

And it really was the best pie I've ever had.  (Not that I've had many, but still: this pie is pretty darn good.)  How the savoriness of the cheese complements the sweetness of the apples is a mystery, but I'm content now that I'm on the right side of the line with the cheese and apple pies.

Apple Pie with Cheddar Cheese Crust

adapted from Epicurious

Crust:

2-1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup + 2 tablespoons chilled butter, cubed

1 cup coarsely grated extra sharp cheddar cheese

5 tablespoons (or more) ice water

Filling:

1/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon cinnamon

pinch of salt

4 medium sized tart apples, peeled, cored, thinly sliced

1 tablespoon lemon juice

1 egg, beaten

2 tablespoons chilled unsalted butter, cubed

Crust:

Mix the flour, sugar, and salt in a large bowl.  Blend in the butter until the mixture resembles a coarse meal.  Add the cheese.  Mix in the water one tablespoon at a time until a dough forms--be careful that the dough does not become too wet.  Divide the dough in half, form each into disks, cover in plastic, and chill for at least 30 minutes and up to one day.

Filling:

Preheat the oven to 400ºF.

In a large bowl, mix together the sugar, cornstarch, cinnamon, and salt.  Toss in the apples and lemon juice and mix.

Roll out the first disk of dough into a 12 inch circle and place in a 9 inch pie pan.  Brush the edges with the egg wash.  Pour the apple mixture into the pan and dot with butter.  Roll out the second disk of dough into a 11 inch circle and place over the filling.  Press and seal the bottom and top crusts together; trim overhang to 1/2 inch if necessary.  Tuck the overhang under and crimp.  Cut several slits on the crust to allow steam to escape, and brush the crust with the egg wash.

Bake for 30 minutes or until golden brown.  Cover the crust with foil and reduce the heat to 375ºF.  Bake for an additional 30 minutes or until filling begins to bubble.  Cool on rack.