Ingredients :
- 3 tablespoons unsalted butter
- 6 medium sweet baking apples, such as Cortland, Empire or Honeycrisp, cored and sliced
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 2 tablespoons plus 2 teaspoons all-purpose flour
- 2 frozen pie crust
- 8 ounces extra-sharp cheddar cheese, cut into thin slices
Directions :
- Melt butter in a large skillet over medium heat. Add apple slices; cook, stirring occasionally, until apples are soft and have released some of their juices, 7-8 minutes. Reduce heat to medium-low.
- While apples are cooking, in a small bowl, combine salt, brown sugar, cinnamon and nutmeg. In another small bowl, combine maple syrup, lemon juice and lemon zest. Once apples are soft, add both mixtures to the skillet. Stir in flour; bring to a simmer, stirring constantly, until juices have thickened, 3-4 minutes.
- Scoop the filling into a metal or glass bowl; let cool 10 minutes. Refrigerate until cool to the touch.
- Meanwhile, preheat the oven to 425°. Press one crust into the bottom of an ungreased 9-in. deep dish pie plate. Add the cooled apple filling; spread into an even layer. Place the second crust on top; pinch the edges together to seal the crusts. Use a knife to cut a few slits on the top. Bake 15-20 minutes; reduce oven temperature to 375°. Bake an additional 35-40 minutes or until crust is golden brown. Remove from the oven; let cool 4 hours or until filling is set.
- Just before serving, preheat oven to 425°. Cut pie into 8 slices. Lay approximately 1 oz of cheese on top of each piece; bake until cheese is melted and bubbly, 3-4 minutes. Serve warm.
