Apple Pie with Cheddar Cheese Crust

Crust

• 1

  Combine flour, sugar, butter & shortening until mixture resembles coarse meal. Add cheese. Add egg yolk & ice water & mix just until combined.

• 2

  Divide dough in half. Form 2 balls; flatten each into a disk. Wrap each disk in plastic & chill for 30 minutes.

Filling

• 1

  Preheat 350° Butter a 10" glass pie plate.

• 2

  Combine 1 cup sugar & 1/2 cup flour in large bowl.

• 3

  Peel & core & thinly slice the apples. Add apples to bowl & toss;sprinkle with lemon juice. Scrape seeds from the vanilla bean & ad to bowl. Stir filling until moistened.

Building the Pie

• 1

  On floured surface, roll out one dough disk to 15" round. Transfer to pie plate, allowing excess crust to extend over edges.

• 2

  Roll our second dough disk to 15" round.

• 3

  Mound filling in crust in pie pan & gently press on apples to compact slightly.

• 4

  Place seconf crust over filling & carefully mold crust over apples.

• 5

  Trim both crusts, leaving 1/2 " overhang. Pinch crusts together to seal edges; fold edges under to just fit inside pie plate.

• 6

  Crimp edges decoratively.

• 7

  Whisk egg yolk & 1 tablespoon sugar in a small bowl. Brush top of pie generously with egg glaze.

• 8

  With a small knife, cut 6 slits in top crust to allow steam to escape.

• 9

  Bake until crust is deep golden brown & apples are tender, about 70 minutes

• 10

  Cool for 1 hour.