Recipe and Photography by Karen Gerard
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 20 tbsp unsalted butter, in 1 inch pieces
- 4 oz Gouda or Gruyere, finely grated
- 6-7 tbsp ice water
- 3 lbs Granny Smith apples, peeled cored, and sliced
- 3 quarts boiling water
- 5 tbsp sugar, plus 1 tbsp for sprinkling over crust
- 5 tbsp light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp cornstarch
- 1 egg, lightly beaten
- Pulse the butter, flour, and grated cheese in a food processor until the largest butter pieces are the size of large peas.
- Add the ice water into the processor, one tablespoon at a time, continuing to pulse between additions.
- Transfer the dough to a clean surface, separate into two pieces, and press into disks. Wrap in plastic and refrigerate for at 2-12 hours.
- Pour boiling water over the sliced apples in a large bowl. Cover and let soften for 10 minutes. Pour apples and water into a colander and let drain until mostly dry.
- Transfer the apples back to the bowl and toss with the sugars, cinnamon, salt, and cornstarch.
- Preheat oven to 425°F. Roll out disks into 10 inch circles. Line a pie dish with one, pour in apple filling, and then cover with remaining pastry.
- Brush top of pie with egg wash and sprinkle with one tablespoon of sugar.
- Bake 20 minutes until golden brown.Reduce heat to 375°F and continue to bake until deep golden brown, about 25 minutes more. Cover edges with aluminum foil if crust is becoming too browned. Let cool at least 2 hours before serving.