Apple Cheddar Pie satisfies both your sweet and savory cravings with its warm, gooey apple pie filling and crispy, buttery cheddar cheese crust.
In a large bowl, whisk together the flour, sugar, and salt.
Add the cheese and butter and cut in with a pastry blender until the mixture resembles coarse crumbs.
Add 4 tablespoons of ice water and try to quickly bring the mixture together into a dough. If it is very crumbly, add the remaining ice water, a little at a time, until a dough is formed.
Divide the dough in half, shape each half into a flattened disc, place in an airtight container, and refrigerate while you make the filling.
Peel, core, and slice the apples into ¼-inch (6-mm) thick pieces. Add them to a large bowl as you go.
Mix in the sugar, cheese, flour, lemon juice, cinnamon, nutmeg, and allspice and toss to coat. Set aside.
On a floured surface, roll out one of the pie crusts to ¼-inch (6-mm) thick and line a 9-inch (23-cm) pie tin with it.
Fill the crust with the apple mixture, then roll out the second crust and top the apples with it. Trim away all but ½ inch (12 mm) from the edge of the top crust.
Tuck the top crust underneath the edge of the bottom crust and crimp the edges to seal. Cut a hole in the top for venting.
Brush the pie all over with the egg wash, then place it on the prepared baking sheet. Bake on the bottom rack of your oven for 30 minutes.
Lower the oven temperature to 375°F (190°C) and bake for another 30-45 minutes, until the filling is bubbling. (If the crust starts to over-brown, cover it loosely with aluminum foil for the remainder of the baking time.)
Let cool completely (at least 4 hours) before serving.
Store loosely covered in the refrigerator for up to 2 days.