Apple and Cheese Pie

• Pastry for 10-inch pie crust and lid (see recipe)
• 6 slices bacon
• 2 medium onions, peeled and chopped coarsely
• 7 tart apples (such as Granny Smiths), peeled, cored and sliced thick
• 2 tablespoons water
• 2 teaspoons sugar
• 1/4 cup chicken bouillon
• 2 teaspoons vegetable oil
• 1 egg white
• 3 cups (9 ounces) tightly packed sharp cheddar cheese, shredded

1. Prepare pie pastry as directed below and refrigerate.
2. Meanwhile, in large skillet, fry bacon.
3. Drain and crumble it and pour out all but 2 tablespoons of bacon grease.
4. In grease saute onions until they begin to brown.
5. Add apple slices and water, cover skillet and simmer until the apples are fork tender but still slightly firm.
6. Remove skillet from heat and mix in crumbled bacon, sugar and bouillon.
7. Line 10-inch pie plate (preferably one 2 inches deep) with pie pastry and brush it with oil and then with egg white.
8. Spread third of apple mixture on pastry, then some cheese, and continue to alternate layers, ending with apple mixture.
9. Set top crust in place, crimp edges and vent top with fork.
10. Bake in a preheated 450-degree oven for 10 minutes.
11. It is wise to place some aluminum foil on the bottom of the oven to catch drippings.
12. Reduce heat to 350 and bake additional 45 minutes.
13. Let pie rest for 10 minutes before slicing.

pastry, bacon, onions, apples, water, sugar, chicken bouillon, vegetable oil, egg, cheddar cheese

Taken from cooking.nytimes.com/recipes/6743 (may not work)