3/4 cup lightly packed grated extra-sharp Cheddar cheese
2/3 cup all-purpose flour
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
Chop the mixture with a pastry blender to the consistency of coarse crumbs, then press together with your fingers and knead in the bowl until a cohesive dough forms. Flatten the dough into a 4-inch disk, wrap in plastic, and refrigerate until firm but malleable, 30 to 60 minutes. Flour the dough lightly, then roll into a 9-inch round between sheets of wax paper. Slip a rimless cookie sheet beneath the dough and refrigerate until firm, about 30 minutes.
Position a rack in the center of the oven. Preheat the oven to 375┬░F.
Heat over high heat in a very wide skillet (not cast iron) until sizzling and fragrant:
6 tablespoons unsalted butter
Add:
2 pounds medium-large Golden Delicious apples, Gala apples, Fuji apples, or Newton Pippin apples (about 1/2 pound each), peeled, cored, and sliced 1/4 inch thick
Toss with a wooden spoon until the apples release their juice and are just tender, 5 to 7 minutes; reduce the heat if the apples begin to color. Stir in:
1 cup dark raisins (optional)
1/2 cup chopped walnuts or pecans
1/2 cup sugar
Grated zest of 1 large lemon
Strained juice of 1 large lemon
1/4 cup brandy (optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
Boil over high heat, stirring occasionally, until the juices thicken to the consistency of maple syrup. Pour the mixture into a 9-inch pie pan. Peel the top sheet of wax paper off the dough, then flip the dough onto the filling and peel off the bottom sheet. Let the dough soften slightly, then tuck the edges inside the rim of the pan and cut two 2-inch steam vents. Place the pie on a baking sheet and bake until the crust is golden brown and the filling is bubbly, 30 to 40 minutes. Let cool slightly before serving. The pie can be made up to 12 hours ahead and warmed in a 350┬░F oven for 10 to 15 minutes. Accompany with:
