Apple-Cheddar Pie

Preparation

1. Dough

   Step 1

   Pulse flour, granulated sugar, and salt in a food processor to combine. Add cheese and butter and process until pea-size pieces of butter remain, about 15 seconds. Transfer to a large bowl. Drizzle whiskey and ¼ cup ice water over. Using a fork, mix thoroughly until larger clumps form and dough stays together when pressed with your fingertips. Using your hands, knead dough until no dry spots remain (you may need to add 1–2 Tbsp. ice water if dough is too dry). Do not overwork!

   Step 2

   Divide dough in half. Press into 2 disks about 1" thick. Smooth out any cracks around perimeter of disks, then wrap tightly in plastic wrap. Chill at least 1 hour.

   Step 3

   Do Ahead: Dough can be made 5 days ahead. Keep chilled.

2. Filling and Assembly

   Step 4

   Place apples, brown sugar, whiskey, lemon zest and juice, cinnamon, allspice, cloves, and salt in a large resealable plastic bag. Seal and toss to evenly coat. Let chill at least 1 hour or up to overnight, tossing bag occasionally to make sure apples are evenly coated in liquid.

   Step 5

   Preheat oven to 400°. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 3–4 minutes.

   Step 6

   Transfer apple mixture along with juices to a large bowl. Add brown butter and cornstarch and toss to coat.

   Step 7

   Line a rimmed baking sheet with parchment paper. Let dough sit at room temperature 5 minutes, then roll out 1 disk on a lightly floured surface to a 12" round. Carefully transfer round to pie dish. Lift up edges and allow dough to slump down into dish, then press dough firmly against sides and bottom of dish. Trim, leaving about a ½" overhang.

   Step 8

   Beat egg with 1 tsp. water in a small bowl and brush around edge of dough. Chill while you roll out remaining disk of dough to a 12" round. Carefully transfer to prepared baking sheet and chill until ready to use.

   Step 9

   Arrange apple mixture in pie dish, creating rough concentric circles and nestling together so there aren’t gaps. (Don’t go too crazy here, but nestle them in enough so that they’re tightly packed—a lot of extra space can lead to a sunken top crust.) Pour any remaining juices from apple mixture over.

   Step 10

   Place second round over filling. Trim edges of top round, leaving a 1" overhang. Fold edge of top round up under bottom edge; press together to seal. Crimp edge and brush whole top with remaining egg wash. Sprinkle with demerara sugar. Cut a few 3" slits in top to let steam escape. Place pie dish on a foil-lined rimmed baking sheet and chill 20 minutes.

   Step 11

   Bake pie until crust is beginning to take on color, 15–20 minutes. Reduce oven temperature to 350° and continue to bake, tenting with foil if crust is getting too dark, until crust is deep golden brown and juices are thick and bubbling, 85-100 minutes longer. Note: It is difficult to overbake this pie. Make sure the juices are really bubbling and the bottom crust is well browned. That’s key for a crisp crust and a well-set filling. If you take the pie out too soon, you could have underdone apples and a soggy bottom!

   Step 12

   Transfer pie to a wire rack and let cool at least 4 hours before serving. Serve with cheese slices alongside.

   Photo by Chelsie Craig, Food Styling by Kate Buckens

   Step 13

   Do Ahead: Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.