Vermont Apple Pie

Crust
2 cups Mellow Pastry Blend OR King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup vegetable shortening
1/4 to 1/3 cup ice water
Coarse sugar, for topping

Filling
3 1/4 pounds apples, (about 9 whole apples, 10 cups prepared) peeled, cored and sliced
3/4 cup sugar
1 1/2 teaspoons apple pie spice
1/4 cup boiled cider (optional)
1/4 cup Pie Filling Enhancer
1/8 teaspoon salt
2 tablespoons lemon juice
1 tablespoon rum or brandy (optional)

Crust: Whisk together the flour and salt, then cut in the cheese, butter and shortening, mixing until well-combined and crumbly. Drizzle just enough water over the mixture to make it cohesive, tossing till it begins to come together. Gather it into a ball and divide it in half. Flatten each half slightly, wrap well, and refrigerate for 30 minutes.

Filling: In a large bowl, stir together the filling ingredients, mixing until well-combined. Set aside.

Assembly and Baking: Roll one piece of pie crust into a 12-inch round, and lay it gently into a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk. Sprinkle it with coarse sugar, if desired, or save out a bit of the crust, and cut decorative leaf designs, laying them on the center of the crust or around the edges. Bake the pie in a preheated 425°F oven for 15 minutes. Reduce the heat to 375°F, and bake for an additional 45 minutes, or until the top is brown and filling is bubbly. Yield: 1 pie, about 10 servings.

Recipe from King Arthur Flour