Deep-Dish Apple Pie with a Cheddar Crust Recipe

My own creation of Deep Dish Apple pie.This Deep Dish Apple Pie looks good & tastes even better.Don't you wanna try this Deep Dish Apple Pie?
Deep-Dish Apple Pie with a Cheddar Crust picture

Summary

Preparation Time10 MinCooking Time1 Hr 40 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Servings1Cuisine
CourseTaste
MethodDish
SpecialityVegetarian
Main Ingredient

Ingredients

 Sharp cheddar cheese1⁄2 Pound (grated)
 Unsalted butter/2 sticks1⁄2 Pound, cut into tablespoons
 Eggs2 , lightly beaten
 Golden apples5 Pound, sliced 1/4 inch thick (about 12)
 Lemon1 , juiced
 Light brown sugar1 1⁄2 Cup (24 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Kosher salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3899 Calories from Fat 2270

% Daily Value*

Total Fat 266 g409.8%

Saturated Fat 159.7 g798.4%

Trans Fat 0 g

Cholesterol 1150.6 mg

Sodium 3500.2 mg145.8%

Total Carbohydrates 331 g110.3%

Dietary Fiber 3.6 g14.3%

Sugars 301 g

Protein 74 g148.9%

Vitamin A 171.4% Vitamin C 74.4%

Calcium 174.8% Iron 20.7%

*Based on a 2000 Calorie diet

Directions

Make the pie shell: In a food processor pulse the flour, cheese and
salt to mix. Add the butter and pulse until the mixture resembles course
meal. Transfer the mixture to a large bowl and make a well in the center.
Stir in the eggs and work the dough into a ball.
Divide the dough into quarters and flatten into disks. Roll out each
disk to an 11-inch round between 2 sheets of waxed paper. Remove the wax
paper and line two 9-inch pie pans with a dough round. Refrigerate the
lined pans and the 2 dough rounds, covered, until thoroughly chilled.
Make the filling: preheat the oven to 375 F degrees. In a large bowl, toss
the apples with the lemon juice. Sprinkle on the brown sugar, flour and
salt and toss well. Divide the apples between the lined pie pans. Moisten
the pie-shell rims and cover with the dough rounds. Trim any overhang and
crimp the edges to seal. Cut 4 steam vents in each pie. (Make Ahead: the
pies can be chilled until firm, then wrapped and frozen for up to two
weeks. All before baking.)
Bake the pies on the bottom shelf of the oven for about one hour, or
until golden and bubbly and the apples are tender when pierced ; cover the
pies with foil halfway through if necessary. Let cool for about one hour
before serving.
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