Maple, Apple & Cheddar Pie

Ingredients

Pastry for a Double-Crust Pie
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups thinly sliced peeled apples, such as Jonathan or McIntosh (5 medium)
1 1/2 cups shredded white cheddar cheese (6 ounces)
6 tablespoons maple syrup
1 tablespoon whipping cream
1/4 cup toasted chopped pecans (optional)

Directions

1. Heat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.

2. For the filling, in a bowl, stir together sugar, flour, cinnamon and salt. Add apples; toss to coat. Add cheese and 4 tablespoons of the maple syrup; stir to combine. Transfer to pastry-lined pie pan. Drizzle with cream.

3. Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent over browning.

4. Bake at 375 degrees F for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm.

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