Apple pie with cheddar crust

Third attempt with 14 apples!

Second attempt with nearly twice as many apples

First attempt, but needed more filling!

Flour, all purpose	2 ¾ cups
Sugar, superfine	2/3 cup + ¾ cup + Dusting
Butter, salted, cut into cubes	1 ¼ cups
Cheddar, extra sharp	¼ cup
Eggs	2 yolks
Cream, heavy	¼ cup
Lemon, juiced	1
Apples, Braeburn, cored, peeled, chopped	7 pounds
Water	1/8 cup + 2 tablespoons

1. Preheat to 375°F; place a baking sheet in the oven. 
2. In a large mixing bowl, make a well with the flour, and then pour the 2/3 cup sugar into the center. 
3. Add the butter, and use your fingertips to break all the cubes into a coarse meal. 
4. Sprinkle in the cheese, and coat with flour. 
5. Add the yolks, and about 1/8 cup water, if necessary, if the mixture is too dry. 
6. Form into a smooth dough, and wrap with plastic wrap; chill for 20 minutes. 
7. Meanwhile, strain the lemon into a large pot.
   Chef’s note: To reduce apple browning, toss the apples in the juice as each one is chopped. 
8. Add the 1 cup sugar plus 2 tablespoons water, and cook for 15 minutes over medium heat; let cool.
   Note: Stir in 3 tablespoons flour to thicken the apple juice.
9. Roll out the pastry to fit a 9-by-2-inch pie plate, and brush the edges with cream. 
10. Fill with cooled apples.
    Chef’s note: Use a pie bird to better support the crust, if available. 
11. Roll out the top, and brush with cream. 
12. Crimp the edges with a fork. 
13. Sprinkle with sugar. 
14. Place on the baking sheet, and bake for 25 to 30 minutes, until golden. 
15. Let rest at least 15 minutes before cutting; serve with cream.

Recipe by your friendly Dishes with my Dish host.