Vermont Cheddar Apple Pie

For the Crust

1. Whisk together the flour and salt in a medium sized bowl. Stir in the cheese and butter. Mix until well-combined.
2. Add enough water in the mixture until it comes together. Fold the dough until it firmly holds together.
3. Divide the dough into flat disks with smooth edges. Wrap them up and refrigerate it to cool, for 30 minutes.

For the Filling

1. Preheat the oven to 425 degrees F.
2. Stir together apples, sugar, Apple Pie Spice, cider, Pie Filling Enhancer, salt, lemon juice and brandy in a medium sized bowl. Mix until the apples are well-coated. Set aside.
3. Roll the disk of dough in a round shape, and lay it into a 9 by 10 pie plate. Evenly spread the filling over the dough.
4. Now roll out the second disk of dough, and lay it over the filling. Seal it properly. Trim the edges, if necessary.
5. Brush the top crust with milk and sprinkle sugar over it.
6. Set the pie on a parchment-lined baking sheet. Bake it in the preheated oven for almost 50 minutes, until the top turns brown and the filling is bubbly.
7. Remove the pie from the oven and transfer it onto a cooling rack for 10 minutes.
8. Slice it evenly and serve.

Trivia

• Cheddar is among the world’s popular cheese, and Vermont is the home to the world’s best cheddar cheese
• Traditionally cheddar cheese that’s made in Vermont does not contain color additive
• It’s believed that the first apple pie was made in England over six hundred years ago