Active Time

　　40 min

　　Total Time

　　5 1/2 hr (includes chilling dough and cooling pie)

　　A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie; it imparts character in a way that a scoop of ice cream can't hope to match. Adding grated cheese to the crust tweaks the tradition, thus bringing an iconic dessert full circle.

　　

Ingredients

6 servings

　　

For pastry:

2 1/2 cups all-purpose flour

　　1/2 teaspoons salt

　　1/2 pound extra-sharp Cheddar (preferably white), coarsely grated (2 1/2 cups)

　　1 stick cold unsalted butter, cut into 1/2-inch pieces

　　1/4 cup cold vegetable shortening (trans-fat-free), cut into 1/2-inch pieces

　　6 to 8 tablespoon ice water

　　1 tablespoon milk

　　

For filling:

1 1/2 pound Gala apples (3 medium)

　　1 1/2 pound Granny Smith apples (3 medium)

　　2/3 cup sugar

　　3 tablespoons all-purpose flour

　　1 tablespoon fresh lemon juice

　　1/4 teaspoon salt

　　1 tablespoon cold unsalted butter

　　

Make pastry dough:

Step 1

Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

　　

Step 2

Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.

　　

Step 3

Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

　　

Make filling and bake pie:

Step 4

Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.

　　

Step 5

Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.

　　

Step 6

Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining piece of dough into an 11-inch round.

　　

Step 7

Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.

　　

Step 8

Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.

　　Cooks' Note

　　Dough can be chilled up to 2 days or frozen up to 3 months.