Page 67 - United States of Pie

8 tablespoons (1 stick) unsalted butter, chilled, cut into ½-inch
pieces
6 tablespoons vegetable shortening, chilled, cut into ½-inch

pieces
4 ounces white cheddar cheese, grated, (approximately 1½
cups)
2 large egg yolks
1 /3 cup ice water, plus more if needed

For the filling
Approximately 5 tart baking apples, such as Granny Smith or
Pippin, peeled, cored, and cut into ¼-inch slices (6 cups)

¼ cup plus 2 tablespoons sugar
¼ cup brown sugar
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg, preferably freshly grated
Pinch of kosher salt

2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut into ½-inch cubes

Make the crust: The addition of cheese makes the use of a food
processor necessary. Combine the flour, cornmeal, sugar, and salt in
the bowl of a food processor. Pulse briefly to mix. Add the butter and
shortening and pulse until the mixture resembles a coarse meal. Add
the cheese and pulse until just combined (the mixture will not come
together yet). Transfer the mixture to a medium-size mixing bowl.

In a small bowl, beat the egg yolks with the /3 cup of ice water.
1
Pour this into the flour mixture, and with your hands, work the
mixture until it forms a shaggy mass of dough (add more ice water, 1
tablespoon at a time, if needed). When the dough comes together,
divide it in half, flatten both halves into disks, and wrap them in
plastic wrap. Refrigerate for at least 1 hour, or as long as 2 days.

When you are ready to make the pie, preheat the oven to 425°F.
Make the filling: Combine the apples, sugars, and lemon juice in a
large bowl, and toss to mix. Add the cinnamon, nutmeg, and salt,
tossing to mix. Add the flour and toss gently to coat the fruit.