CLASSIC APPLE PIE WITH A TWIST!
1 1/2 cups all-purpose flour
¼ tsp salt
6 tbsps butter chilled, cut into small pieces
4 tbsps shortening, chilled, cut into small pieces
1 cup grated aged cheddar cheese
2 tsp apple cider vinegar
1/3 cup ice water
6-8 large apples, peeled, cored and sliced thinly
2 tbsps lemon juice
¾ cup sugar
¼ cup brown sugar
½ cup white flour
1 tsp ground cinnamon
¼ tsp salt
1-2 tbsp Butter
1 large egg white beaten with 1 tbsp water (for glaze)
Combine flour and salt in a food processor. Add the butter and shortening and process on and off until mixture resembles coarse meal. Add the cheese and pulse 2 – 3 times until combined. Mix vinegar and water together and with motor running, slowly add liquid in a steady stream just until dough forms a loose ball. (You may not need all the liquid) Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour but preferably two.
Preheat oven to 425F. In a large bowl toss gently toss the apple slices with the lemon juice. Mix the sugars, flour cinnamon and salt together and add to the apples, tossing gently to coat.
Divide the dough in half. Lightly flour your work surface and roll one piece into an 11-12 inch circle. Line a 9-inch pie plate with the pastry and gently fill with the apple mixture. Dot with pieces of butter. Roll out remaining pastry and arrange over filling. Trim edges leaving a bit of on overhang so you can fold the top crust under the edges of the bottom. Crimp edges decoratively. Cut a few in the top crust to allow filling to vent. Brush with glaze mixture and sprinkle with some white sugar if desired.
Place in lower rack of oven and bake for 15 minutes. Reduce heat to 375 and continue baking for 40 minutes or more until pastry is golden brown. Let cool for at least an hour before serving.