Lattice crust Granny Smith Apples with Grated Gruyère on top

Lattice crust Granny Smith Apples with Grated Gruyere on top, originally uploaded by calamity kim.

fill your pie hole!

Here is the recipe:
Ingredients Makes one 9-inch pie    
* 1/2 cup all-purpose flour, plus more for rolling    
* Deep-Dish Pate Brisee Or two pillsbury dough boy pre-made crusts     
* 5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith    
* Juice of 2 lemons    
* 1 cup sugar, plus more for sprinkling
* 2 teaspoons ground cinnamon    
* 3 tablespoons chilled unsalted butter, cut into small pieces
* 1 large egg yolk
Directions    1. Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. ( Or open up package of round Pillsbury Dough Boy Pie Crust)
Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate.
Line plate with dough, pressing it into the corners.
Trim dough to within 1 inch of the pie plate.
Cover with plastic wrap; refrigerate.
2. Roll out remaining piece of dough into an 18-inch round.
Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.    
3. Peel and core apples, and cut into 1/4-inch-thick slices.
Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration.
In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.    
4. Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile.
Dot filling with butter.
Place dough round over the apples.
Tuck edge of top dough between edge of bottom dough and rim of pan.
Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.    
5. Using a paring knife, cut several vents in top of dough to allow steam to escape.
In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar.
Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
6. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 45 to 50 minutes.
Remove from oven, and let cool completely before serving.
This made a very good pie- the apples were tart and the sugar and cinnamon gave it a nice flavor.
It wasn't very juicy- which for my taste is good!
I am going to add several red delicious to the Granny Smiths next time for a liitle juice. I cut one of the pre-made pie dough circles in strips and wove them for a lattice crust.
I did use egg yolk and water brushed on the top and then I grated about a cup of Gruyère Cheese on top of that.
It gave it a nice flavor and this may have been the best apple pie I have ever made.
So good that we were sure the Meteor would strike our house and kill us immediately- sort of a Murphy's Law Joke we share- if something is too fabulous - death surely must be imminent!!
It comes together easily when you use an apple cutter too- the kind that slides down over top of the apple and you push till it cuts the apple into sections and cores it in the center. Then you just cut the sections into thin slices. Try it tonight and let me know how you like it! mmmmmm, pie!!!