Adapted from Cook’s Illustrated by Kristen Browning-Blas. Makes a 9- or 10-inch pie.
Ingredients
CRUST3 cups flour (you can use up to 1 cup whole-wheat pastry flour)
1/2 teaspoon salt
12 tablespoons ( 3/4 cup, 1 1/2 sticks) butter, cut into tablespoon-sized slices and chilled
8 tablespoons ( 1/2 cup) Crisco, Spectrum Naturals or Earth Balance Natural Shortening, cut into tablespoon-sized slices and chilled
1/3-1/2 cup cold sparkling water
1 tablespoon white vinegar
1 cup shredded sharp cheddar cheese
Cinnamon sugar
FILLING10-12 apples, peeled and sliced
1 cup sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
3 tablespoons cornstarch
2 tablespoons butter
Directions
Food processor: Pulse flour and salt in food processor fitted with steel blade. Scatter cold shortening cubes over the top, and process until mixture looks like cornmeal, about 10 seconds. Scatter butter pieces over flour mixture, and pulse until it resembles coarse crumbs, about 10 pulses. Transfer mixture to a bowl and follow directions below for adding liquids.
If mixing by hand: In a large bowl, mix flour and salt. Using a pastry blender, cut shortening and butter into flour mixture. Incorporate fats with flour until mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
Measure water and add vinegar and an ice cube to measuring cup. Add cheese and half of liquid to flour mixture and incorporate with a fork, using a light touch. Add the rest of the liquid and mix gently, pressing lightly with a spatula until it begins to hold together.
Gather dough into two discs, patting gently into shape. Wrap in plastic or wax paper and refrigerate. Remove about a half-hour before you plan to roll out dough.
In a large bowl, combine apples, sugar, lemon juice, cinnamon and cornstarch.
Preheat oven to 450 degrees (425 for convection). Place a rimmed baking sheet on the lowest rack.
Roll out bottom crust. Center in a buttered pie plate and cut excess dough overhanging the edge to about 1 inch all around. Place apples in dish and scatter butter over the top. Return to fridge while you roll out top crust. Top with second crust. Fold rim over and, with a pinching motion, crimp the dough into a wavy edge. With a fork, prick top crust to let steam escape. Brush top of crust with milk; dust with cinnamon sugar.
Place pie on preheated sheet. Bake for 10 minutes, then lower heat to 350 (325 convection) and bake 1 hour more. Allow to cool about 4 hours before serving.
