ingredients for the dough:
2 1/2 cups all-purpose flour
2 tsp. salt
1 Tbs. granulated sugar
6 oz. white cheddar cheese, finely grated
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/3 to 1/2 cup ice water
ingredients for the filling:
2 lbs. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
2 lbs. McIntosh apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg (doesn't necessarily have to be fresh!)
4 tsp. cornstarch
1 Tbs. fresh lemon juice
2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar
In a food processor, pulse the flour, salt, granulated sugar and cheese until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, 15 to 20 pulses. Add 1/3 cup ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Divide the dough in half, shape each half into a disk and wrap separately in plastic wrap. Refrigerate 1 hour.
Meanwhile, making the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook 5 to 7 minutes more. Off the heat, stir in the lemon juice. Cool 30 minutes.
Remove the dough from the refrigerator and let stand for 5 minutes. On a floured surface, roll out 1 disk into a 14-inch round about 1/16 inch thick, dusting with more flour as needed. Press the dough into a 9-inch deep-dish ceramic pie dish. Trim the edges flush with the rim. Refrigerate 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 3/16 inch thick. Using any sort of small cookie cutter, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1 inch border, to create a lattice-like appearance. Reserve cutouts for decorating; reroll dough scraps to make more cutouts. Refrigerate the lattice top and cutouts 30 minutes.
Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400 degrees fahrenheit.
Let the pie shell, lattice top and cutouts stand at room temperature 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish, and press the crusts together to seal. Brush the underside of the cutouts and top crust with the egg wash. Press the cutouts along the edge of the crust; sprinkle the top of the pie with granulated sugar. Place the pie dish on the preheated baking sheet. Bake until the crust is golden brown, 50 to 60 minutes, covering the edges with foil if they become too dark. Cool on a wire rack, at least 1 1/2 hours before serving. Serves 8.
*I DO NOT recommend this recipe to those without all the correct machinery. Without those things, it turns the pie from labor intensive to nightmare.
courtesy of: williams-sonoma