Ingredients
- Favorite pie dough recipe enough for the bottom of a 9” pan
- 3 lb of apples, green and red
- 1 c brown sugar
- ¼ c flour
- ½ tsp. cumin seeds, toasted and crushed
- ½ tsp. cinnamon
- ¼ tsp. salt
- egg wash
- 3 oz grated cheese, comte, gouda or cheddar
Directions
- Prepare your favorite pie dough recipe and let it chill while making the filling.
- Preheat the oven to 350F.
- Peel, core and slice the apples, put them in a large bowl with the brown sugar, flour, cumin, cinnamon and salt, toss together.
- On a floured surface roll out the pie dough, I like mine thin, maybe a bit too thin but it’s a lot of apples to fit in one pie. Fold the dough into quarters to help transfer it to a baking sheet before filling.
- Dump all of the apples into a large mound on top of the pie dough leaving 2-3 inches around the perimeter. Fold the edges up around the filling and pat down the apples a little arranging a few slices if necessary.
- Brush the edges of the pie with an egg wash and sprinkle on the grated cheese.
- Bake at 350F for 1 hour or until the bottom of the pie is brown, check it by peeking underneath with a big spatula. I recommend letting it cool a little before serving so the juices have a moment to tighten up.
