Apple Asiago Pie
Prep Time: none

Ingredients

Crust
1 1/2 cups�whole grain pastry flour
1 1/2 teaspoons�dried thyme
1/4 teaspoon�salt
1/2 cup�butter
1/2 cup�milk

Topping
1 cup�whole grain pastry flour
1 cup�packed brown sugar
1 cup�grated Asiago cheese
1/2 teaspoon�ground black pepper
6 tablespoons�cold unsalted butter

Filling
6 �large crisp apples, peeled, cored, thinly sliced
3/4 cup�packed brown sugar
1 tablespoon�cornstarch
1/4 teaspoon�freshly grated nutmeg

Directions
To make the crust: in a large bowl, combine the flour, thyme, and salt. Grate the butter into the mix. Using your hands or a pastry blender, work the butter into the flour mix until the pieces are about the size of a pea. Add the milk, 1/4 cup at a time, and blend until a soft, moist dough is formed. Add a few more tablespoons of milk if the dough seems dry. It should be somewhat sticky.

Form the dough into a ball, and then flatten into a round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

To make the topping: In a medium bowl, combine the flour, brown sugar, cheese and pepper. Grate the butter into the mix. Using your hands or a pastry blender, work the butter into the flour mix until the pieces are about the size of a pea. Refrigerate until ready to use.

Preheat the oven to 350 degrees. When the piecrust dough is chilled, place it on a well-floured surface and roll to about a 1/8 inch thickness, turning and flouring the dough often to keep it from sticking. Fold the dough in half and place in a 9- or 10-inch pie plate. Unfold the dough, turn under the edges, and crimp them.

To make the filling: In a large bowl, combine the apples, brown sugar, cornstarch, and nutmeg. Transfer to the prepared crust.

Crumble the crumb topping over the apples. Bake for 1 hour, or until the crust is browned and the apples are soft. Place on rack to cool for at least 30 minutes before slicing.

Ease of preparation: Moderate

Preparation time: 35 min 1 hour chill time

Cook time: 60 min

Servings: 10