makes one 9-inch pie 
Molasses is an old-fashioned sweetener that plays beautifully with crisp apples. A childhood spent watching my dad melt generous slabs of cheddar over hot apple pie inspired the shreds of sharp cheddar mixed into the crust. Ten cups of apples creates a hefty mound, so use a deep-dish pie pan (mine is 2 inches deep), or reduce the apples to 8 or 9 cups if you only have a regular pan.
CRUST
2¼ cups all-purpose flour
1½ cups shredded cheddar cheese
½ teaspoon fine sea salt
½ cup (1 stick) cold unsalted butter
10 to 12 tablespoons ice-cold water
FILLING
8 to 10 medium apples, cored and sliced ½ inch thick (about 10 cups)
1 tablespoon apple cider vinegar
⅓ cup packed brown sugar, preferably organic whole cane sugar
¼ cup all-purpose flour
¼ cup molasses
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 tablespoon unsalted butter, cut into small cubes
1 large egg, beaten with
1 teaspoon water
Make the crust: In a large bowl, combine the flour, cheese, and salt and cut in the butter using a pastry blender or two knives (you can also use a food processor) until pea-sized crumbs form in the dough. Mix in the water 1 tablespoon at a time just until the dough sticks together and forms a ball. Wrap the dough in plastic wrap and chill for 30 minutes.
Make the filling: In another large bowl, toss the apples, vinegar, sugar, flour, molasses, cinnamon, and salt until the apple slices are well coated.
Preheat the oven to 425°F.
Divide the chilled dough in half. Generously flour the countertop and roll half the dough into a round several inches larger than the diameter of a 9-inch pie pan. You may need to dust the top of the dough with flour as you roll to prevent sticking or tearing.
Fold the dough round in half and then in half again for easy transfer into the pan. Unfold the dough and trim the edges if needed, leaving a slight overhang around the edge of the pan. Spoon the filling into the crust and dot with butter. Roll the second half of the dough into a slightly smaller round.
Place the second dough round over the filling and seal the top and bottom crusts’ edges together, fluting them or crimping with a fork. Cut several slits in the top crust so the pie can vent and brush the top with egg wash.
Transfer the pie to the oven and bake for 20 minutes. Reduce the oven temperature to 375°F and bake for 40 to 60 minutes more, or until the apples are tender and the filling is bubbly. Cool on a wire rack. Served topped with ice cream or whipped cream (here).
kitchen notes • Everyone has a favorite pie apple, but I like to use a combination of sweet and tart varieties. Some of my favorites are Pink Lady, Fuji, Golden Delicious, Honeycrisp, Gala, McIntosh, Rome, and Jonathan. Skip the ever-present Red Delicious—they tend to be mushy and bland once cooked.
I usually don’t peel pie apples. Baking softens the skins enough that I barely notice them.
