Apple Pie with Cheddar Crust

A classic combination of apple and cheddar make this a wonderful trreat.

1 recipe Cheddar Pie Pastry Dough
1½ lbs Granny Smith apples, peeled, cored, and cut into ¼" thick wedges (3)
2 lbs Cortland apples, peeled, cored, and cut into ¼" thick wedges (5)
1 cup sugar
½ cup flour, unbleached
2 tsp. lemon juice, freshly squeezed
¾ tsp. ground cinnamon
¼ tsp. fresh nutmeg, grated
¼ tsp. sea salt
1/8 tsp. ground cloves
2 Tbsp. butter, cut into small pieces
1 large egg, beaten

Preheat oven to 450°F.

Divide dough into two pieces. On a lightly floured work surface, roll out each to a 13" circle.

Fit one circle into a 10" 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 350°F bake until golden brown, about 45 minutes. Tent with foil; bake until juices are bubbling, about 45 minutes more. Let cool at least 1½ hours before serving.

Makes one 10" pie.