Title: Deep-Dish Apple Pie with a Cheddar Crust - Hudson Valley
Categories: Dessert Pie Fruit Holiday Check
Yield: 2 X 9" pies

PIE SHELL
3	c	All-purpose flour
1/2	lb	Sharp Cheddar cheese; grated
1/2	ts	Kosher salt
1/2	lb	(2 sticks) unsalted butter; cut into tablespoons
2		Eggs; lightly beaten
FILLING
5	lb	Golden Delicious apples (about 12); peeled, cored, and slice
1		Juice of 1 lemon
1 1/2	c	Light browwn sugar
1/4	c	All-purpose flour
1	ts	Kosher salt

Make the pie shell: In a food processor pulse the flour, cheese and salt to mix. Add the butter and pulse until the mixture resembles course meal. Transfer the mixture to a large bowl and make a well in the center. Stir in the eggs and work the dough into a ball.

Divide the dough into quarters and flatten into disks. Roll out each disk to an 11-inch round between 2 sheets of waxed paper. Remove the wax paper and line two 9-inch pie pans with a dough round. Refrigerate the lined pans and the 2 dough rounds, covered, until thoroughly chilled.

Make the filling: preheat the oven to 375 F degrees. In a large bowl, toss the apples with the lemon juice. Sprinkle on the brown sugar, flour and salt and toss well. Divide the apples between the lined pie pans. Moisten the pie-shell rims and cover with the dough rounds. Trim any overhang and crimp the edges to seal. Cut 4 steam vents in each pie. (Make Ahead: the pies can be chilled until firm, then wrapped and frozen for up to two weeks. All before baking.)

Bake the pies on the bottom shelf of the oven for about one hour, or until golden and bubbly and the apples are tender when pierced ; cover the pies with foil halfway through if necessary. Let cool for about one hour before serving.

Chef Waldy Malouf, in November, 1996 "Food & Wine". "A Hudson Valley Thanksgiving." Typos by Jeff Pruett.

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