APPLE PIE WITH CHEDDAR CHEESE CRUST
Steps:
- For crust: Combine flour, sugar, unsalted butter and vegetable shortening in large bowl. Using electric mixer, beat on low speed until mixture resembles course meal. Add grated cheddar cheese. Add egg yolk and ice water and mix just until combined. Divide dough in half. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and refrigerate 30 minutes. For Filling: Preheat oven to 350f. Butter 10 inch glass pie plate. Combine 1 cup sugar and flour in large bowl. Peel, core and thinly slice apples. Add apples to bowl and toss; sprinkle with 2 tbsp. fresh lemon juice and scrape in seeds from vanilla bean. Stir filling until moistened. On lightly floured surface, roll out 1 dough disk to 15inch round. Transfer to prepared pie plate, allowing excess crust to extend over edges. Roll out second dough disk to 15 inch round. Mound filling in crust in pan and gently press on apples to compact slightly. Place second crust over filling and carfully mold crust over apples. Trim both crusts, leaving 1/2 inch overhang. Pinch crusts together to seal edges; fold edges under to just fit inside pie plate. Crimp edges decoratively. Whisk egg yolks and 1 tbsp. suger in small bowl. Brush top of pie generously with egg glaze. With small knife, cut 6 slits in top crust to allow steam to escape. Bake until crust is deep golden brown and apples are tender, about 1 hour 10 minutes. Cool 1 hour.
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