This Christmas we stayed small but baked big. This is a great, simple and amazing recipe we cribbed from The Food Network, quite literally, the day before. Remember to let the pie cool once all is said and done, and also feel free to add Pears, Strawberries, Raspberries, you name it. We went with a 2/3 to 1/3 mix of Apples and Pears since they are both very much in season here in Oregon.
For the crust, combine 2.5 cups flour, 1-1/2 Tbsp cornstarch, 1/4 tsp salt, 1 tsp sugar in a food processor and pulse a few times with a plastic blade to combine well. Then add 1 cup cold unsalted butter cut into small chunks and pulse a few times again until butter is broken up. Then add 1 cup sharp shredded cheddar cheese (dial this up or back depending on your love of a “cheesy” crust). Pulse all of this enough times to combine into a mixture of pea-sized crumbs.
To this, going 1 Tbsp at a time, add 6-7 Tbsp of cold water, pulsing until smooth/wet.
Remove from food processor and flatten into x2 disks of about 8-10″ in diameter, then wrap in plastic wrap and let rest in fridge for 30 mins.
Meanwhile, preheat the over to 425 and create the filling.
Peel about 6-10 apples, cored and cut into small, thin slices. Place them into bowl. Add 1/4 cup flour, 1/4 cup brown sugar, 1/2 cup white sugar, 1/4 tsp ground cinnamon, and a pinch of nutmeg. Then toss together well and set aside while you deal with the crust.
Remove the crust from the fridge and allow it to settle to room temp. for a bit if it has gotten too stiff. Roll out each disk to about 1/8″ thickness, but, in any event, larger in diameter than the pie pan you are using. Place the larger of the two disks into a greased/buttered pie pan allowing the edges to hang over all of the sides of the pan.
Add the filling and 4-6 extra pads of butter, spread evenly around. Cover with second crust rolling the edges underneath the rim of the pie pan. Crimp the edges together and cut x4 small air holes in the center. Brush all over the top with a (x1 beaten) egg yolk wash. Finally, sprinkle the entire top with a little brown sugar.
Bake (with pie pan sitting on a baking sheet to catch drippings) at 425 for 25 mins, then reduce heat to 350 and bake for a further 45 mins.
Remove from oven and allow to cool for anywhere from 20 mins to an hour before serving.