Apple Pie with Cheddar Cheese Crust

For the crust:

Heat oven to 450°F.

Sift flour and salt together in a large bowl.

Cut the butter into the flour mixture using a pastry cutter or two knives (a potato masher works well too) until the mixture resembles coarse crumbs.

Add cheese, water, vodka and Dijon and stir to combine.

Working quickly, preferably with cool hands, form the pastry into a large ball. Split the ball down the center and form each half into a disc.

Wrap each disc in wax paper or cling wrap and refrigerate for a minimum of thirty minutes (a couple of hours is better).

Meanwhile, work on the filling. Peel, core and slice the apples and place in large bowl.

Add lemon juice and toss to coat. This will keep them from turning brown.

Add the sugar, cinnamon and cloves and toss to coat and set aside.

Remove dough from the fridge and let sit on the counter for fifteen minutes prior working with it.

Place the dough on a well-floured surface and coat rolling pin in flour.

Roll the dough out and fit it into a nine-inch pie plate and refrigerate for 30 minutes.

If you’re making a top for your pie, add your filling to the base and cover with the other crust and refrigerate the whole thing for 30 minutes.

Cover the edges of the crust in tin foil and place the pie in the preheated oven.

Bake for 15 minutes then lower the heat to 350°F and bake for 30 minutes.

Remove foil from the edges of the crust and bake for an additional ten minutes.

Remove from oven and cool slightly before serving.