Apple Pie with Cheddar Crust

Martha Stewart Living

Makes one 10-inch pie  

    Cheddar Crust                                                  
    1 1/2 pounds granny smith apples peel, core, 1/4-in wedges     
    2 pounds Cortlandt apples peel, core, 1/4-in wedges            
    1 cup sugar                                                    
    1/2 cup flour                                                  
    2 teaspoons lemon juice                                        
    3/4 teaspoon ground cinnamon                                   
    1/4 teaspoon ground nutmeg                                     
    1/4 teaspoon salt                                              
    1/8 teaspoon ground cloves                                     
    2 tablespoons unsalted butter pieced                           
    1 egg beaten                                                   

Preheat oven to 450°. Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13-inch circle.

Fit one circle into a 10-inch pie plate; transfer plate to a baking sheet. Put other circle on another baking sheet. Refrigerate dough until cold, at least 30 minutes.

Stir together apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into bottom pie crust. Dot filling with butter. Cover with top crust. Fold edges over; crimp decoratively to seal. Cut a steam vent. Chill in freezer until firm, about 30 minutes.

Brush with egg. Bake pie 10 minutes. Reduce oven temperature to 35O°; bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

MXF