APPLE PIE with CHEDDAR CRUST

Pie Crust: 1 and 3/4 cups all-purpose flour, sifted 1/4 teaspoon coarse salt 1 cup grated good-quality sharp cheddar cheese 1 1/2 sticks cold unsalted butter, cut into pieces 1 large egg

Filling:
5 or 6 large tart apples such as McIntosh or Cortland, peeled, cored and sliced thin
Juice of 1/2 lemon
1/2 teaspoon coarse salt
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For the Crust:   Combine the flour, salt, and cheese into the bowl of a food processor and pulse three to four times until the cheese is finely chopped and evenly distributed.  Add the butter and pulse three to four times until the mixture has the consistency of corn meal.  Add the egg and pulse the processor until a ball of dough forms.  Remove the dough from the processor and knead into a mass, then divide into two balls, one slightly larger than the other.  Pat and spread the larger ball of dough into a 9-inch pie plate.  Place the remaining dough between 2 pieces of wax paper, and roll to form the top crust.  Refrigerate or freeze both crusts, covered, for at least 1 hour.

Preheat the oven to 375°F. 

For the Fruit:  Combine the apples, lemon juice, salt, brown sugar, flour and spices in a large bowl.  Let stand 30 minutes at room temperature.

Spoon the fruit and any accumulated juices into the bottom pie crust. 

Place the top crust on top of the apples and crimp the edges to seal.  Cut an air hole in the top of the pie.  Bake for about 1 hour or until apples are tender and crust is golden brown.

Serves 8