Serves: 6-8


First prepare enough pastry for a 9” double pie crust


Secondly, if necessary, prepare apple cider reduction.


Preheat oven to 425º F.


Pie Filling


1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup apple cider reduction

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large or 5 small Granny Smith apples – peeled, cored and thinly sliced

2 large or 3 small Jonathan apples, peeled, cored and thinly sliced


Spice Mixture


1 tablespoon ground cinnamon.

1 teaspoon ground nutmeg.

1 teaspoon allspice.

12 teaspoon ground cloves.

1 dash cardamom (optional)


Mix together spices in a small bowl. 


Egg Wash


1 egg yolk

1 tablespoon heavy cream




Sharp Cheddar Cheese



Mix the two ingredients together until thoroughly combined.


Sugar/Spice Mixture


½ tablespoon granulated sugar

½ tablespoon spice mix



Combine spices and sugar in a bowl.



Pie Filling Directions:

Melt butter in a large saucepan.


Stir flour into butter until it forms a smooth paste. Allow flour to cook until golden, stirring constantly.


Slowly add water, stirring constantly to keep the mixture smooth.


Add boiled cider, granulated and brown sugars and 1 tablespoon of the spice mixture.


Heat until boiling, stirring constantly. Remove from heat.


Add apples.


Coat apples with sauce.



Assembling pie:

Place apple mixture in prepared bottom pie crust, mounding slightly.


Cover with desired top crust.


Cook’s Note: If making a lattice top, place consecutive strips of dough horizontally from left to right

across the pie, ½” apart. Take a strip and apply at the left most side of the pie

vertically from top to bottom at a 90° angle to the other strips) ½” away from the

edge. Lift the leftmost edge of the first bottom strip and place it over the recently place

strip. Repeat this process for every other strip until the end of that column is reached.


Then, fold back over the first vertical strip all of the horizontal strips that are under

the first vertical strip. Lay the second vertical strip 1/2” from first vertical strip.

Cover the second vertical strip with the folded back horizontal strips. Fold back the

horizontal strips that are now under the second vertical strip. Lay the third vertical

strip 1/2” from second vertical strip. Cover the third vertical strip with the folded back

horizontal strips. Then fold back the horizontal strips that are under the third vertical

strip. Lay the fourth vertical strip 1/2” from third vertical strip. Cover the fourth

vertical strip with the folded back horizontal strips. Fold back the horizontal strips that

are under the fourth vertical strip. Continue the pattern until the lattice top is




Cook’s Note: If making a double crust pie, place the top crust over the apples. Trim top crust edge

overhang to 1 ½“ from the edge of the rim. Brush bottom crust edge with water.

Gently fold the top layer of hanging dough underneath the bottom layer all the way

around the edge of the pie pan. Push the dough up to stand above the edge. Crimp

the edge by using the forefinger and thumb of each hand to push small sections of

dough together, forming a crimp between the two hands. Use a knife to cut steam

vents in the center of the top crust.



Coat top crust and crimped edge with egg wash.


Bake 15 minutes in the preheated 450 F. oven.


Reduce the temperature to 350 degrees F. and continue baking for 35 to 45 minutes,

until apples are soft.


Cook’s Note: If the crimped edge turns golden, cover with aluminum foil and continue baking.


Dust top of pie with sugar/spice mixture immediately upon removing it from oven.


Allow pie to cool.


Serve with slices of sharp Cheddar cheese.