Okay, fine. This is the last apple recipe you'll get from me for the season. Probably. It's just that I love apples and they are the perfect blend of sweetness and fruit and crunch and freshness! Apples are the embodiment of Fall.
For the Crust: Use your favorite pie crust recipe, or buy some, but just for the record, I think I'm in love with Smitten Kitchen's All Butter Pie Crust. It's really fast and easy to make and make a really good flaky crust. You'll need one disc of dough for this recipe.
Roll dough out between two pieces of plastic wrap to form a 13-14" circle, about 1/8" thick. Gently press 1/2 to 3/4c. shredded cheddar cheese around outer 1-1/2 to 2" of dough. Return to refrigerator to chill while you prepare filling.
For the Filling:
2 tart apples, such as Granny Smith
2 sweet apples, such as Honeycrisp
1/2 c. sugar
2 T. flour
2 T. lemon juice
1/2 tsp. cinnamon
1/4 c. coarse cinnamon sugar (4 T. cinnamon, 1/2 tsp. cinnamon)
1/4 c. apricot preserves, warmed
Peel and slice apples to 1/4-1/2" thick wedges. Combine apples, sugar, flour, lemon juice and cinnamon in bowl. Stir until apples are evenly coated. Spread apple mixture over dough (and try to keep the juicy party of the filling about 1/4" from cheese to make the next step easier). Fold cheesy edges in to form a crust. Sprinkle with cinnamon sugar. Bake at 375 for about 25 minutes or until apples are tender and crust is golden brown. Allow to cool about 20 minutes; lightly brush apples with apricot preserves.
Source: Adapted from Martha Stewart