Apple Pie with Cheddar Crust

Ingredients

• 3 tablespoons flour all-purpose
• 1.5 pound gala apples (3 medium)
• 1.5 pound granny smith apples (3 medium)
• 6 tablespoon ice water 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon milk 
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 1 tablespoon butter unsalted cold
• 0.3 cup vegetable shortening cold cut into 1/2-inch pieces (trans-fat-free)
• 2.5 cups cheddar white extra-sharp grated (preferably )

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender
• plastic wrap
• aluminum foil
• rolling pin

Directions

1. Stir together flour, salt, and cheese in a large bowl (or pulse in a food processor).
2. Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
3. Drizzle 6 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
4. Squeeze a small handful: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough or pastry will be tough.
5. Turn out dough onto a work surface and divide in half, then form each half into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
6. Put a foil-lined large baking sheet in middle of oven and preheat oven to 450°F.
7. Peel and core apples, then slice 1/4 inch thick. Toss apples with sugar, flour, lemon juice, and salt until evenly coated.
8. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate.
9. Roll out remaining piece of dough into an 11-inch round.
10. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang.Press edges together to seal, then fold under. Lightly brush top crust with milk, then cut 5 (1-inch-long) vents.
11. Bake on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden-brown and filling is bubbling, about 40 minutes more. Cool to warm or room temperature, 2 to 3 hours.
12. Dough can be chilled up to 2 days or frozen up to 3 months.