From: Better Homes and Gardens Our Best Holiday Menus 2007
2 2/3 c. all-purpose flour
1/4 c. sugar
3/4 t. salt
3/4 c. butter
4 oz. grated cheddar (one cup grated)
3/4 c. cold water
2 1/2 lbs. apples, cored and cut into slices (I used 6 Granny Smith)
1/4 c. sugar
2 T. lemon juice
2 T. flour
1/2 t. cinnamon
1 egg, lightly beaten
2 T. suagr, or sanding sugar
less than 1/4 c. apple jelly (I used a heaping spoon of pomegranite jelly), melted
1. In a large bowl, stir together 2 2/3 c. flour, 1/4 c. sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-sized. Stir in cheese. A tablespoon at a time, stir in ice water, moistening a section of the flour mixture with a fork. Push moistened pastry to side of bowl. Keep repeating until all the flour mixture is moistened. Form pastry into a ball, then flatten into a large disk, wrap in plastic wrap and refridgerate at least an hour or overnight. Let pastry sit at room temp a few minutes before rolling it.
2. Preheat oven to 350. On a slightly floured surface, roll pastry to about a 15-16 inch circle. Carefully transfer pastry to either a 10-11 " oven-proof skillet, or a 9-10" deep dish pie pan. (I used a quiche pan.)
3. For filling, in a large bowl, toss apples with 1/4 c. sugar, lemon jiuce, 2 T. flour, and cinnamon, until combined.
4. Mound filling into crust, and bring up edges of pastry toward center, pleating dough as necessary to keep it flat against the filling. Brush top of pastry with a egg, and sprinkle with sanding sugar (or regular sugar). Cover filling that is showing with foil, and bake for 30 min. Remove foil, and bake 30-35 minutes more, until crust is golden.
5. In a small saucepan, melt jelly over medium-low heat (I melted it in the microwave), and brush over filling. Cool slightly, and serve warm or at room temp. If desired, serve with vanilla ice cream.