Apple Pie - Prickly Pear's Autumn Apple Pie

• 1 cup (225 ml) sugar
• 1/2 tsp (2 ml) cinnamon
• 1/4 tsp (1 ml) nutmeg
• 1/8 tsp (1 ml) mace
• 1 tbsp (15 ml) super rich butter powder (buy from Baker's Catalog/optional)
• 1/2 cup (125 ml) flour
• 2/3 cup (150 ml) grated cheddar cheese (or a combination of Cheddar/Jack cheeses)
• 1/2 cup (125 ml) chopped walnuts (optional)
• 2 tbsp (30 ml) brandy
• 3 tbsp (45 ml) to 4 tbsp (60 ml) butter
• 6 apples, peeled and sliced (I prefer Jonagold apples)
• Dough for 2-crust pie
• milk, for brushing pie top
• cinnamon, as desired
• sugar, as desired

1. Line pie pan with one crust.
2. Preheat oven to 375 degrees (200 C.).
3. Mix sugar, cinnamon, nutmeg, mace, flour, cheese(s), butter powder and chopped walnuts, if used, well; set aside.
4. Toss peeled and sliced apples in the above mixture.
5. Drizzle 2 tbsp (30 ml) brandy over all and toss lightly once again.
6. Arrange in bottom crust.
7. Dot with 3 tbsp (45 ml) to 4 tbsp (60 ml) butter cut into small bits.
8. Place on top crust, cut holes to vent.
9. Brush top with milk, and sprinkle lightly with cinnamon/sugar mixture.
10. Bake for 30 minutes.
11. Cover loosely with foil (to prevent over-browning of top).
12. Bake an additional 30 minutes or until apples are tender.
13. Cool on rack.

sugar, cinnamon, nutmeg, mace, butter, flour, cheddar cheese, walnuts, brandy, butter, apples, pie, milk, cinnamon, sugar

Taken from online-cookbook.com/goto/cook/rpage/000FDF (may not work)