Savory flaky crust and just sweet enough apple filling make this Cheddar Dill Apple Pie the last pie recipe you will ever need.
In a large bowl add flour, salt, dried mustard, and dill and mix together until well incorporated.
Add the butter (sliced into 1/2" pieces) and cheddar to the bowl and cut the butter into the flour using a pastry cutter or a fork. Work the mixture until the butter pieces are about the sizes of peas.
Slowly add half the ice water and mix them into the flour/butter/cheddar mixture. Continue adding the ice water until the flour is no longer dry and remains together.
Divide the mixture in half and roll into two equally sized balls. Wrap each ball in plastic wrap tightly and place in the fridge to chill for at least an hour. The pie dough can remain in the fridge for up to 3 days and can be frozen for a month.
Peel and thinly slice apples. This is easiest to do with an apple peeler. You can purchase the one I use here. I would highly recommend purchasing one if you will make apple pie frequently!
Add the apples to deep pot and add the cinnamon, salt, apple cider vinegar, and maple syrup. Over medium high heat, cook the apples until tender. About 12 minutes.
Remove the pot from the heat and let the filling mixture cool until the dough is finished chilling. If the dough was pre-prepared, just make sure that the mixture has cooled before adding it to the crust.
Turn the oven onto 425 degrees to preheat. Remove one dough ball from the fridge and using a well floured surface and rolling pin, roll the dough into a 12" wide disc.
Very carefully lay the sheet of dough over a greased pie dish. Press the dough into the dish and then trim any overhanging edges.
Add the cooled filling to the to the pie dish, over the crust. Place in the fridge to chill while rolling out the top crust.
Remove the second dough ball from the fridge and once again roll out into a 12" disc. Using a pizza cutter or a sharp knife, cut the dough into 1" thick strips. About 12 strips.
Layer the strips in a weaving pattern as pictured above. Alternatively, you can just lay the crust as a sheet on top of the pie. Just be sure to cut 4 slits into the crust to release the hot air while it is baking.
Gently squeeze together the edges of the crust. Place the pie on a sheet pan (this will make it easier to remove from the oven) and put into the oven. Bake at 425 degrees for 20 minutes. After 20 minutes turn down the oven to 350 degrees and continue baking for an additional 35 - 40 minutes or until the crust has become golden brown.
Let the pie cool for at least an hour before serving and enjoy!