Le Gruyère AOP Apple Pie

Instructions

Prepare dough for the crust:

1. Mix the dry ingredients (flours, sugar and salt) well using a stand mixer or food processor, then add in the cheese and butter.
2. Slowly add in the water while mixing, adding more, if necessary, until a loose dough forms
3. Turn off the machine and lightly knead with your hands forming a ball.
4. Divide the dough into two balls, wrapping each tightly in plastic wrap and then flattening them into disks. Let chill for at least one hour in the fridge.

 Make apple filling:

1. Peel and thinly chop your apples, discarding the cores.
2. Mix all your dry ingredients together and then toss in the apples and melted butter, coating evenly.

Assemble:

1. Take your 2 disks of dough out of the fridge and allow them to get to room temperature while preheating the oven to 400.
2. Once they have sat out of the fridge for a few minutes, roll out your dough until it will fit slightly over the edges of your pie plate (9x2in)
3. Lightly grease your pie plate and place the bottom crust, add in your apple filling evenly and then place the top crust.
4. Pinch the bottom and top crust together and make a few small cuts on the top to allow venting and then brush with the egg wash.
5. Cook for 15 minutes at 400 and then reduce heat to 350 and cook an additional 40-50  minutes, making sure to keep an eye on the crust. Note: The Gruyere cheese in the crust will make the crust more golden than usual!

  Allow to cool slightly before serving and then cut and enjoy!