2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ cup shortening
1 stick unsalted butter, cold and cubed
1 ½ cups grated white cheddar cheese
¼ cup ice cold water
¼ cup maple syrup
¼ cup bourbon (optional – may substitute orange juice)
8 cups Pazazz apples, sliced ¼ to 1/2 inch thick
½ cup packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
¼ cup tapioca starch
½ cup grated white cheddar cheese
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Make the crust. In a large bowl, stir together flour and sugar. Add shortening, butter, and cheese. Work in using hands, a pastry cutter, or a fork until pea sized pieces remain. Slowly add the butter and knead until the crust comes together when squeezed. Form into a ball, wrap in plastic, and refrigerate for at least two hours and up to 24 hours.
When ready to bake the pie, preheat the oven to 400 degrees F. remove the crust from the refrigerator and divide into two roughly equal pieces. On a lightly floured surface roll half the crust until it is big enough to cover your pie pan and about ¼ inch thick. Fit into the pie pan and roll the other half. Fold neatly, place in the pie pan, and refrigerate while you make the filling.
Make the filling. In a very large bowl, stir together maple syrup, bourbon, apples, sugar, cinnamon, ginger, lemon juice, pepper, tapioca, and cheese until well combined.
Remove the crust from the refrigerator and set the top crust aside. Fill the bottom crust with the apples, making sure they are all horizontal. Spoon most of the remaining juice onto the apples and place top crust carefully on top. Crimp the edges as desired and place on a rimmed foil lined baking sheet as the pie will bubble up.
Bake 20 minutes. Reduce oven temperature to 375 degrees F. bake an additional 1 hour to 1 hour 15 minutes. Cool pie completely in pan. Serve with ice cream if desired. pie may be stored in an airtight container at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degrees F oven for about 30 minutes.