Ingredients
Method
- Combine the flour, sugar, and salt in a large bowl, then scatter the cold butter cubes over the top and cut them in until the mixture looks crumbly with some pea-sized pieces.
- Slowly drizzle in the icy water a little at a time, stirring gently after each addition, just until the dough starts clumping together and feels slightly tacky.
- Gently fold in the shredded cheddar, then turn the dough onto a floured surface and lightly work it into a cohesive mass without overmixing.
- Shape the dough into a ball, divide it in half, flatten each into a thick disc, wrap tightly, and refrigerate for at least two hours.
- In a large bowl, toss the sliced apples with sugar, flour, spices, and the remaining cheddar until everything is evenly coated, then set aside.
- On a floured surface, roll one chilled dough disc into a wide circle and carefully fit it into the pie dish, smoothing it gently into the corners.
- Spoon the apple mixture evenly into the prepared crust, spreading it out so the filling sits level.
- Roll out the second dough disc and place it over the filling, either as a full top crust or a decorative design, then seal and shape the edges as desired.
- Brush the crust with the egg and milk mixture and sprinkle with coarse sugar if using, then place the pie in the refrigerator while the oven heats.
- Preheat the oven to 400°F (204°C), set the pie on a baking sheet, and bake for 25 minutes until the crust begins to set.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35–40 minutes, shielding the edges if they darken too quickly.
- Remove the pie from the oven and let it cool at room temperature for at least three hours so the filling can properly set before slicing.
Nutrition
Notes
The magic of this pie is in the contrast: sweet apples, sharp cheddar, and a flaky crust that tastes like home. It’s the kind of dessert that makes the kitchen smell like autumn and memories. Perfect for slow weekends and special gatherings.