Cheddar Apple Pie

Instructions

1. Prepare the cheddar crust
   In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut in using a pastry blender until mixture resembles coarse crumbs. Gently fold in the grated cheddar cheese. Sprinkle ice water over the mixture, 1 tablespoon at a time, stirring with a fork until dough holds together when pressed. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the apple filling
   In a large bowl, combine sliced apples, sugar, lemon juice, cinnamon, nutmeg, allspice, and cornstarch. Toss gently until apples are evenly coated. Let stand for 15 minutes to allow flavors to blend and juices to begin releasing.
3. Assemble the pie
   Preheat oven to 425°F (220°C). Roll out one disc of dough on a floured surface to a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie dish. Pour in the apple filling, mounding slightly in the center. Roll out the second disc of dough and either place it whole on top of the filling or cut into strips for a lattice pattern. If using whole top crust, cut several slits to allow steam to escape.
4. Finish and crimp edges
   Trim excess dough leaving a 1-inch overhang. Fold the overhang under itself and crimp decoratively with your fingers or a fork. Brush the top crust with egg wash for a golden finish.
5. Bake the pie
   Place pie on a baking sheet and bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 40 minutes more, until crust is golden brown and filling is bubbling. If edges brown too quickly, cover them with aluminum foil.
6. Cool and serve
   Allow pie to cool on a wire rack for at least 2 hours before slicing. This cooling time allows the filling to set properly. Serve warm or at room temperature, optionally with a slice of sharp cheddar cheese on top or a scoop of vanilla ice cream.