Ingredients

Makes one 10-inch pie

　　Cheddar Crust dough (recipe follows)

　　1 1/2 pounds Granny Smith apples (about 3), peeled, cored, and cut into 1/4-inch-thick wedges

　　2 pounds Cortland apples (about 5), peeled, cored, and cut into 1/4-inch-thick wedges

　　1 cup sugar

　　1/2 cup all-purpose flour

　　2 teaspoons fresh lemon juice

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon salt

　　1/8 teaspoon ground cloves

　　2 tablespoons unsalted butter, cut into small pieces

　　1 large egg, beaten

　　

Cheddar Crust

2 1/2 cups all-purpose flour, plus more for dusting

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces

　　4 ounces white Cheddar cheese, coarsely grated (about 1 1/2 cups)

　　1/2 cup ice water

　　(makes enough for one 10-inch double crust)

　　

Step 1

Preheat the oven to 450°F. Divide the dough into 2 pieces. On a lightly floured work surface, roll out each to a 13-inch circle.

　　

Step 2

Fit one circle into a 10-inch pie plate; transfer the plate to a baking sheet. Put the other circle on another baking sheet. Refrigerate the dough until cold, at least 30 minutes.

　　

Step 3

Stir together the apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves. Spoon into the bottom pie crust. Dot the filling with butter. Cover with the top crust. Fold the edges over; crimp decoratively to seal. Cut a steam vent. Chill in the freezer until firm, about 30 minutes.

　　

Step 4

Brush with egg. Bake the pie 10 minutes. Reduce the oven temperature to 350°F; bake until golden brown, about 45 minutes. Tent with foil; bake until the juices are bubbling, about 45 minutes more. Let cool at least 1 1/2 hours before serving.

　　

Cheddar Crust

Step 5

Process the flour, sugar, and salt in a food processor. Add the butter; pulse until pea-size lumps appear. Pulse in the cheese. With the processor running, add the ice water; process just until the dough comes together.

　　

Step 6

Turn the dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. The dough can be frozen up to 3 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.