In a large mixing bowl, whisk together the flour and sugar. Using your hands, gently toss the Plugrà butter into the dry mixture. Next, push each large piece of butter in between your thumb and index finger. This will sort of flatten out the butter pieces and break them up. The pieces should be about the size of a quarter when you’re done.

Add the shredded cheddar cheese and toss to coat the cheese in the flour mixture.

Working slowly, add the ice water to the dry mixture, one tablespoon at a time, mixing well after each addition. Dough is ready when it holds together in a ball after being pressed, with minimal cracks along the surface. Refer to my entire post all about pie crust for a very in-depth walk-thru.

Divide dough in half, pat into a small circle, sprinkle with a few drops of water, and wrap tightly in plastic. Chill in fridge for at least 30 minutes, if not longer, preferably overnight. (It is at this point I like to make my apple pie filling so it has time to cool, see instructions below.)

When ready to roll out, lightly dust work surface and rolling pin with flour. Roll one batch of dough into a circle that is 2-inches larger on all sides than your pie plate. Place the first batch of rolled dough in the pie plate and prick with a fork. Cover with plastic wrap and place in fridge to chill.

Roll out the second crust to another circle of the same size and place on cookie sheet or cutting board lined with parchment. Cover with plastic and place in fridge to stay cool while you prepare the filling.

Add the butter to a large pot set over medium heat. Add the sliced apples, lemon juice, and corn starch. Stir to coat as the butter melts.

Once the butter is melted, add the brown sugar, spices, salt, and vanilla extract to the pot, tossing to coat.

Cook, stirring occasionally, until mixture begins to bubble. Cook simmering apples, stirring occasionally, for 10 – 12 minutes, or until filling has reduced to a caramel sauce thickness.

Remove from heat and cool to room temperature.

Preheat oven to 350 degrees. Place the chilled crust in the pie plate on a baking sheet lined with parchment paper.

Pour the cooled filling into the prepared crust, smoothing and pressing into an even layer to avoid air pockets, and top with the other crust. Fold top crust over the bottom and pinch to seal, crimping with fingertips (If necessary, trim off any excess dough over 1 inch past the edge of the pie plate). Brush crust with egg wash (1 egg whisked with 1 tablespoon water) and slice slits in the top to release steam.

Bake in preheated oven 90 - 95 minutes, or until crust is deep golden brown and apples are tender, with filling bubbling.

Remove from oven and cool on wire rack for at least one hour.

Serve warm with vanilla ice cream or whipped cream.