3 ounces sharp white cheddar cheese, shredded (about 3/4 cup)
1/3 cup plus 1 tablespoon canola oil
1/3 cup 2% reduced-fat milk
2 pounds Honeycrisp apples, peeled, cored, and thinly sliced
2 tablespoons cider vinegar
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 large egg yolk, lightly beaten
1 tablespoon turbinado sugar
Est. added sugars 11g
How to Make It
Weigh or lightly spoon pastry flour into dry measuring cups; level with a knife. Combine pastry flour, 1/4 teaspoon salt, and cheese in a large bowl, stirring well to combine. Add oil and milk; stir until a moist dough forms. Divide dough in half; press each half into a 4-inch disk. Wrap dough in plastic wrap; refrigerate 30 minutes.
Preheat oven to 400°F.
Combine apples and vinegar in a large bowl; toss well to coat. Combine granulated sugar,cornstarch, cinnamon, and 1/4 teaspoon salt, stirring until well combined. Pour sugar mixture over apple mixture; toss well to coat. Set aside.
Remove dough from refrigerator. Roll 1 dough piece between plastic wrap into a 10 1/2-inch circle. Remove top piece of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate. Remove remaining plastic wrap. Spoon apple mixture into dough. Roll remaining dough piece between plastic wrap into an 11 1/2-inch circle. Remove top piece of plastic wrap; top pie with dough, plastic wrap side up. Remove remaining plastic wrap. Press edges of dough together; fold edges under, and flute. Cut slits in top of dough to allow steam to escape.
Carefully brush egg yolk over dough; sprinkle with turbinado sugar. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F (do not remove pie from oven). Bake at 350°F for 50 minutes or until crust is browned and filling is bubbly. Cool on a wire rack 1 hour before slicing into wedges.
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