Just call me "the pie maker..."

Jeramy had his 33rd birthday yesterday and he requested an apple pie for his treat. I've mentioned before how much I adore the show "Pushing Daisies" and I decided to take a lesson from the pie maker himself and add cheese into the crust. I was nervous for the outcome, but I can't help but say it was absolutely the best apple pie I have ever tasted! So, Here is the recipe for you all to have for your baking pleasure!



Apple Pie

The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and frozen for up to 1 month. Once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.

Crust:
2 1/2 cups all-purpose flour

4 tablespoons sugar
1/2 teaspoon table salt

16 tablespoons unsalted butter (2 sticks), softened but still cool
4 ounces cream cheese , softened but still cool

3 tablespoons parmesan cheese, finely grated

Pie

4 Granny Smith apples (about 1 ¾ pounds), peeled, cored, and sliced thin
4 Golden Delicious apples (about 1 ¾ pounds), peeled, cored, and sliced thin
1/2 cups granulated sugar
1/4 teaspoon salt
3 tablespoons Minute Tapioca
1 teaspoons ground cinnamon

1 1/2 tablespoons lemon juice

Glaze

1/2 cup reserved apple juice ( from filling)
1 tablespoons lemon juice
1/2 tablespoon unsalted butter , softened
3/4 cups confectioners' sugar

1. For the pie: Combine apples, 1 cup sugar, and salt in colander set over large bowl. Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup juice.
2. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
3. For the Crust: Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.
4. With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 1/2 of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
5. Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed. Grate 1 ½ tablespoons Parmesan Cheese over the top. With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
6. On floured surface, roll out reserved dough, cover with remaining parmesan. Set aside.
7. Wrap in plastic and refrigerate at least 1 hour.
8. Lightly prick bottom of crust with fork.
9. Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.
10. For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners' sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Serve.
Make Ahead: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.