Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 1/2 cup Medium Grind Cornmeal
• 1 tsp fresh minced Rosemary
• 1/2 tsp Salt
• 1/4 tsp Sugar
• 1 1/2 cups shredded aged Sharp Cheddar
• 1 cup Cold Unsalted Butter chopped
• 4-6 Tbsp Ice Water

• 1/4 cup Butter
• 7 cups peeled and sliced Granny Smith Apples
• 1/2 cup Brown Sugar
• 1/2 tsp Salt
• 2 Tbsp Unbleached White All-Purpose Flour
• 1 Tbsp Corn Starch

• 1 Egg
• 1 Tbsp Water
• 1/4 cup Sparkling Sugar (turbinado and regular cane would work as well)

Instructions

1. In a food processor, pulse together the flour, cornmeal, rosemary, salt and sugar. Once combined, begin adding the cheddar, pulsing to mix. Begin adding the cold butter, pulsing between each addition with the food processor. Once the dough resembles rice and all the butter has been added, stop pulsing and transfer contents to a bowl.
2. Use a pastry cutter or two forks to add small amounts of ice water (one tablespoon at a time) to the dough. You will know you’ve added enough water once you roll up a teaspoon or so of dough and smash the ball between your thumb and forefinger. If the dough cracks along the edges, it needs more water. If you’ve accidentally added too much water, you may lightly dust the dough with more flour.
3. Once the dough has reached the consistency of firm playdough, form the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 2 hours before using.

1. Place butter in a large saucepan over medium heat and immediately begin whisking. Stir as it bubbles. After 2-3 minutes or so, you should see light brown bits appear on the bottom of the pan. Once you have reached the light golden brown color, add your sliced Granny Smith apples, which will cool down the pan and stop the browning process. Be careful not to splash yourself with hot butter.
2. Stir the apples around to coat with butter and cook on a medium-low heat. Sprinkle the apples with sugar and salt and let the apples cook for 6-8 minutes, stirring occasionally.
3. Once the apples have begun to soften, sprinkle them with the flour and cornstarch, making sure to stir the mixture well. Cook for another 5 minutes or so, then remove the mixture from the heat and let cool completely before filling the pie crust. If you're crunched for time, you can spread the apple mixture on a sheet tray to cool in the refrigerator.

1. Preheat your oven to 400°F.
2. Once your pie dough has chilled for 2 hours, lightly dust a clean surface area to roll the dough out. Cut your disk of dough into two, returning one half of the dough to the fridge.
3. Roll out your dough in a rough circle of about 12 inches and place in a 9-inch pie plate, with about a half inch overhang on all sides. Place the pie plate in the fridge and remove the remainder of the pie crust from the refrigerator. Roll this dough out in the same fashion.
4. Remove the pie crust and filling from the fridge, scrape all of the filling into the pie, and top with the rolled out crust on your work space. Cut a few steam vents on the top of the pie, lightly brush the top of the pie with egg wash (egg and water whisked together) and sprinkle with sparkling sugar.
5. Place your pie on a parchment-lined sheet tray (in case any juices bubble over) and bake at 400°F for 15 minutes. Lower your oven heat to 375°F and cook for 30 minutes. You may need to cover the edges with foil at a certain point to keep from overbrowning, so I recommend checking the pie at 30 minutes of total cooking.
6. Remove from oven once the pie has a wonderful, golden brown exterior and let cool for 2-3 hours before cutting into it.