Cheddar-Crust Apple Pie

• 1/4 cup all-purpose flour, plus more for dusting
• Pate Brisee, Cheddar Variation (page 322)
• 2 tablespoons fresh lemon juice
• 4 pounds tart, firm apples, such as Granny Smith
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

1. On a lightly floured surface, roll each disk of dough to a 13-inch round, 1/8 inch thick.
2. Transfer 1 round to a parchment-lined rimmed baking sheet for top crust; refrigerate.
3. Fit second round into a 9-inch pie plate for bottom crust.
4. Trim dough, leaving a 1-inch overhang.
5. Place lemon juice in a large bowl.
6. Peel, quarter, and core apples; thinly slice, tossing into bowl with lemon juice as you work.
7. Add flour, sugar, cinnamon, and salt; toss to combine.
8. Fill bottom crust with apple mixture, piling high in center; lightly brush edge of crust with water.
9. Place top crust over filling; press all around edge to seal with bottom crust.
10. Using kitchen shears, trim to a 1-inch overhang; fold under to form edge, and press to seal.
11. Using thumb and forefinger, crimp dough along rim.
12. With a paring knife, cut 5 small slits in center of pie to let steam escape.
13. Preheat oven to 425F, with rack in lowest position.
14. Place pie plate on a parchment-lined rimmed baking sheet.
15. Bake 20 minutes; reduce heat to 375F, and bake until crust is golden brown and juices are bubbling, 60 to 70 minutes more.
16. (If edge browns too quickly, tent pie with foil.)
17. Let pie cool completely on a wire rack, at least 4 hours or up to overnight, before serving.

allpurpose flour, brisee, lemon juice, firm apples, sugar, ground cinnamon, salt

Taken from www.epicurious.com/recipes/food/views/cheddar-crust-apple-pie-389719 (may not work)