Apple Pie with Vermont sharp cheddar

Late one night Chris and I were laying in bed watching the food network's "Throwdown with Bobby Flay", as we do, the premise of which is simply: some unsuspecting Joe (or Jane, respectively) thinks they are doing their own food network episode showcasing their culinary specialty when lo and behold!!! Bobby shows up to challenge them. Bobby spends, like, ten minutes researching the best way to accomplish a better version of his opponents dish then the showdown is on. Unbiased judges do a blind taste test and usually the Joe (or Jane) wins. So the particular episode we were watching was Brown bag apple pie throwdown. Farmers in Wisconsin whose particular shtick is baking an apple pie in a paper lunch bag. ARE YOU KIDDING ME? You're farmers, in WISCONSIN, baking apple pie and there isn't a slice of cheese to be found? Well, I was outraged. Yes, outraged.

Needless to say Chris and I fell asleep dreaming of apple pie with cheddar cheese that night which prompted me to face my pastry fears. Fears that were lovingly passed down to me from my mother. I can remember every Christmas we would find her covered in flour and tears as she attempted from scratch crust for her Toukier pie. Eventually she gave up and went the Pillsbury route for all her pie crust needs. And the lesson I learned: Pie crust is impossible.

So a few days later when I decided to make homemade apple pie I was sure it would be a lesson in futility ending in disaster. I found a recipe online and prepared the kitchen. Much to my surprise, pie crust if NOT impossible.

In fact, armed with a good recipe, quality ingredients and a few tips from pastry chefs, its almost easy. Woah there, I said "almost".
This is how its done:

Pie Crust
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Warm the butter in the microwave until it is soft, but not melted.
Mix together:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
Then cut in:
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.
Pie Filling
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice

Peel and slice your apples. Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color.
Mix in large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
Now, drain the water off of the apples and mix them with the spices.


Putting the pie together:
Now that your pie crust has had plenty of time to cool, divide it into two equal halves.


Lay a sheet of wax paper down on your work surface and roll one of the balls of pie crust out on it until it is 1/2 inch wider than your upside down pie pan Once you have rolled out the dough, lay it in your pie plate and gently peel the wax paper away
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.
Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. Roll out the remaining pie dough and place it on top.
You can create a pattern around the edge of the pie by pinching the dough with your fingers or by using the back of a knife. Finish off your pie crust with a light coat of egg wash and wrap tinfoil around the edge of the pie to prevent the crust's edge from burning while it bakes. (remove tinfoil about ten minutes before the pie is done)
Bake your pie at 400 degrees for 50-60 minutes.
Serve with a few thin slices of Vermont sharp cheddar cheese and enjoy!