Recipe courtesy of Jennifer Hall, Porchlight Products
Yields one 9-inch double crust pie
For the crust:
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon sugar
2/3 cup butter (about 10 tablespoons plus 2 teaspoons)
1/2 cup shredded extra-sharp white Cheddar cheese
For the pie filling:
3 pounds assorted baking apples (such as Greenling, Cortland, Jonathan), peeled, cored and sliced1/2 cup white sugar
1/2 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut in small pieces
Preheat the oven to 425 degrees. Have ready an ungreased 9-inch pie plate.
To make the crust: In a large bowl, combine flours, salt and sugar. Use your fingers to rub the butter into the flour until it resembles small peas or oatmeal. Add the cheese. Add the water a little at a time, just until the mixture holds together. Do not knead it into a smooth dough; this will overwork it.
Divide the dough into two disks of equal size. Roll out one disk on a generously floured work surface to a 12-inch circle about 1/8-inch thick. Transfer dough to pie plate, leaving at least 1-inch overhang. Roll out the second disk into a 12-inch circle. Cover it with plastic wrap and set aside.
To make the filling: Place sliced apples in a large mixing bowl. In a second bowl, mix sugars, flour and spices. Combine sugar mixture with sliced apples, stirring to coat. Transfer apples to dough-lined pie plate and spread into even layer. Top with butter pieces. Unwrap the second crust and drape it over the apple mixture. Use your fingers or a fork to crimp the edges of crusts together. Cut five slits on the dough top.
Bake at 425 degrees for 50 minutes or until the filling bubbles and the crust is golden.
