Ingredients
- 1 package prepared refrigerated pie crusts (2 crusts)
- 5 medium granny smith apples (about 2 1/2 pounds), peeled, quartered, cored
- 2 tablespoon unsalted butter
- 2/3 cup (packed) dark brown sugar
- 1 tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup (packed) coarsely grated aged sharp white cheddar cheese (about 4 ounces)
- 1 cup egg white, beaten until frothy (for glaze)
Preparation
Baking Directions:
Position rack in bottom third of oven and preheat to 425 degrees.
Remove the crusts from the box and let stand at room temperature for 15 to 30 minutes.
Cut each apple quarter into 3 wedges.
In a heavy large skillet, melt 2 tablespoons butter over medium heat.
Add the apples.
Sauté until just tender but not yet beginning to color, tossing often with heat-proof rubber spatula, about 14 minutes.
Scrape apple mixture into large bowl and place into the freezer to cool quickly, about 12 minutes.
Butter the sides and bottom (not the rim) of a 9-inch-diameter glass pie dish.
To the bowl with the apples, add the sugar, flour, spices and salt; toss to coat evenly.
Add cheese and toss again.
Unroll one crust and transfer to the buttered pie dish.
Brush insides of the crust with some egg white to coat.
Scrape apple filling with all juices into the crust.
Unroll the second crust.
Place evenly atop filling.
Pinch the edge of top crust and the edge of the bottom crust together to seal.
Fold the double edge under and crimp, making decorative edge.
Brush top of pie (not edge) with some glaze.
Cut several slits in top crust for steam to escape.
Bake the pie until the crust is deep golden and the filling is bubbling thickly through the slits, 35 to 40 minutes.
Cool pie on rack at least 1 hour.
