Maple, Apple, and Cheddar Pie

• double-crust pie pastry
• 12 cup sugar
• 2 tablespoons all-purpose flour
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 5 cups thinly sliced peeled apples (such as Jonathan or McIntosh, about 5 medium)
• 1 12 cups shredded white cheddar cheese (6 oz.)
• 14 cup maple syrup
• 1 tablespoon whipping cream
• 2 tablespoons maple syrup
• 14 cup toasted chopped pecans

1. Preheat oven to 375; roll out half of pie dough and fit into a 9-inch pie pan; set aside.
2. Filling: in a large bowl , stir together sugar, flour, cinnamon, and salt; add in apples and toss gently to coat.
3. Add in cheese and 1/4 cup maple syrup; toss gently to combine.
4. Transfer filling to pastry-lined pan; drizzle with cream.
5. Trim pastry even with edge of pie pan; roll out remaining pie dough; fit on top of pie; crimp edges as desired; cut slits in pastry to allow steam to escape.
6. Cover edge of pie with foil to prevent overbrowning.
7. Bake for 40 minutes; remove foil; bake 20 minutes more or until apples are tender and pastry is golden brown.
8. Transfer to a wire rack; brush with the 2 tablespoons maple syrup; sprinkle with pecans.
9. Cool for 1 hour; serve slightly warm.

pastry, sugar, flour, ground cinnamon, salt, apples, shredded white cheddar cheese, maple syrup, whipping cream, maple syrup, pecans

Taken from www.food.com/recipe/maple-apple-and-cheddar-pie-444147 (may not work)