Gouda and Tart Apple Pie

Ingredients

• For the crust:
• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoons salt
• 20 tablespoons unsalted butter, cut into 1 inch pieces
• 4 ounces Gouda, grated finely
• 6-7 tablespoons ice water
• For the filling:
• 3 pounds Granny Smith apples, peeled cored, and sliced into 1/4-inch slices
• 3 quarts boiling water
• 5 tablespoons granulated sugar, plus 1 tablespoon for sprinkling over crust
• 5 tablespoons light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1 egg white, lightly beaten

Directions

1. In a large mixing bowl, whisk the flour, salt, and grated Gouda together. Transfer the flour and cheese mixture to a food processor, add the butter, and pulse until the biggest pieces of butter are about the size of large peas.
2. Lift off the food processor lid and scatter the ice water over the mixture 1 tablespoon at a time, pulsing a couple times after each addition. Continue just until the dough starts to gather into clumps. Move the mixture back to the large mixing bowl, bring it together with your hands, and shape it into 2 disks. Wrap the disks in plastic wrap and chill for 2 hours or up to overnight.
3. Place the apple slices in a large bowl and pour the boiling water over them. Cover the bowl and leave the apples for 10 minutes. Drain them very well, then let them rest in a colander in the sink, tossing now and then, until they are completely dry, about 10 to 15 minutes. Put the apples back in the large bowl, add the sugars, cinnamon, salt, and cornstarch, and toss until the slices are evenly coated. Set the filling aside.
4. Set an oven rack in the middle of the oven and preheat to 425 degrees F. Roll 1 disk of pie dough into a round about 12-inches across, then fit it into a 9-inch pie plate. Spoon in the filling. Roll the second disk of dough into a 10-inch rectangle, slice it into 1/2-inch strips, and weave the strips into a lattice over the top.
5. Brush the top of the pie evenly with the egg white, then scatter 1 tablespoon of sugar over it. Set the pie on a parchment covered rimmed sheet pan and place it in the oven. Bake until the crust is lightly golden, about 20 minutes. Lower the oven temperature to 375 degrees F and keep baking until the crust turns deep golden brown, about 25 minutes longer. If the edges are browning too quickly, shield them with tin foil or crust protectors. Take the pie out of the oven and cool to room temperature for at least 2 hours before serving.