1 large egg, beaten
For the Crust:
2 2/3 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into small bits
6 tablespoons cold vegetable shortening
2 teaspoons cider vinegar
7-8 tablespoons ice water
For the Filling:
2 pounds golden delicious apples, peeled, cored and thinly sliced
1 1/2 pounds granny smith apples, peeled, cored and thinly sliced
3/4 cup sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
4 ounces extra sharp cheddar cheese, shredded
- Combine the flour, sugar, and salt in a medium bowl. Cut the butter and shortening in with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the vinegar and water, 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times until it just comes together; press it into a 4-inch wide disk; wrap in plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400°F. Coat a 9-inch deep-dish pie pan with cooking spray (do not use non-stick spray on a non-stick pie pan).
- On a lightly floured surface, roll one portion of dough from center to edge into a 13-inch circle. Gently lift the dough and place in prepared pan. Roll the remaining portion of dough from center to edge into a 12-inch circle.
- To make the filling: Combine the apples in a large bowl. In a separate bowl, combine the sugar, flour, cinnamon, and nutmeg. Pour sugar mixture and vanilla extract over the apples; toss well to coat. Transfer the filling to the dough-lined pie pan. Sprinkle the cheese over the apples. Place second dough circle over the filling, trimming excess to 3/4-inch below the edge of the pan. Crimp the edges of the dough together decoratively. Lightly brush the top of the pie with beaten egg. With the tip of a knife cut three 2-inch long slits near the center of the pie to allow steam to escape during baking.
- Bake in the center of the oven for 40 minutes; cover with foil to prevent overbrowning and bake until the filling is bubbling and the apples are very tender, about another 40-45 minutes. Transfer to a wire rack and cool at least 1 hour before cutting. Serve warm or at room temperature.