­Apple and Cheese Pie

By ldelmas

­Apple and Cheese Pie
6 Servings

Ingredients

• Butter for greasing the pie dish
• 2 (9-inch diameter) unroll and bake refrigerated pie crusts
• 5 medium Granny Smith apples (about 2 1/2 pounds), peeled, cored and quartered
• 1 cup (4 ounces) coarsely grated sharp white cheddar cheese
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• 2/3 cup dark brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon kosher salt
• 1 egg white, beaten until frothy

Preparation

Step 1

Position an oven rack in bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.

Cut each apple quarter into 3 wedges. In a medium bowl, toss together the apples, cheese, butter, sugar, flour, cinnamon. nutmeg, and salt.

Unroll one crust and transfer to the buttered pie dish. Brush the inside of the crust with egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with the beaten egg white. Cut several slits in the top crust to allow steam to escape.

Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour (cover the edges of the pie with foil if the crust browns too quickly). Cool the pie for 20 minutes before serving.