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Big Apple Pie

  • Yield: 8 servings


  • Double Pie Crust
  • 4 pounds Granny Smith apples, peeled, cored and sliced
  • 3/4 cup roughly chopped toasted walnuts
  • 1/2 cup sugar, plus 2 teaspoons
  • 1/2 cup packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into slivers, plus 2 tablespoons
  • 3 tablespoons cream
  • 8 ounces thinly sliced cheddar
  • 8 scoops vanilla ice cream


  • Preheat the oven to 375 degrees F.
  • Prepare the piecrust and line a deep, 10-inch, removable bottom tart pan with 1 of the crusts.
  • In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes.
  • Spoon the apple mixture into the prepared pie pan and dot the fruit with the butter slivers. Top with the 2nd crust. Using a sharp knife, cut away the excess dough. Crimp the edges of the pie firmly to seal the dough. With a sharp knife, cut a decorative pattern of slits into the top crust. With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top.
  • Bake until the crust is golden and the juices begin to bubble, about 45 minutes to 1 hour. Remove from the oven and let cool at least 1 hour before serving.
  • Preheat a griddle.
  • To serve, slice the pie into 8 equal portions. Melt the remaining 2 tablespoons of butter on the griddle. Add the pie, and top each slice with a slice of cheese. Cook until the cheese melts and the bottom crust is golden brown, about 2 to 3 minutes. Serve hot with a scoop of vanilla ice cream on top.