- 2 recipes Pie Dough, made with lard
- 9 cups sliced apples, such as Greening, Cortland, Winesap, or other hard cooking apples (8 to 10 apples)
- Juice of 1 lemon
- 1/3 cup of sugar
- ½ teaspoon cinnamon
- 1½ teaspoons quick cooking tapioca (if apples are very juicy)
- 3 tablespoons unsalted butter, cut into bits
- 1 egg yolk beaten with 2 tablespoons cold water, for egg wash
- Cheddar cheese, sliced
- 10-inch deep dish pie pan (about 2 inches deep)
- Preheat the oven to 425°
- Prepare the pie dough and line a 10-inch deep dish pie pan with half the dough.
- Peel and core the apples and slice into eighths.
- In a bowl, toss the apples with the lemon juice, sugar and cinnamon. Stir in the tapioca.
- Turn the filling into the pie pan and dot with butter.
- Roll out the remaining dough into a circle. Moisten the edges of the pie crust with water and set the top crust in place. Seal and crimp.
- Brush the crust evenly with the egg wash.
- Cut vents in the top crust by inserting a paring knife ¼ inch through the dough.
- Bake in the center of the oven for 20 minutes.
- Reduce the heat to 350° and continue baking for 45 minutes more.
- Cool for 1 hour before serving.
- Serve with cheddar cheese.