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On a floured surface, roll out pie dough into a large circle. Carefully transfer the dough to your pie plate. (I like to transfer by loosely wrapping the dough around a rolling pin and then unrolling it over the pie plate.)
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Gently press dough into the pie plate and remove any excess dough overhand (leaving about 1/2” of overhang). Tuck the 1/2” of dough underneath the edge of the crust, and crimp the edges.
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Sprinkle 1/3 cup of shredded cheese over the bottom of the crust.
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Pour half of the apple filling over the top. Place the cold butter cubes on top of the apples, as evenly dispersed as possible. Pour the remaining apple filling on top.
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Sprinkle the crumb topping evenly over the top of the pie.
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Bake for 15 minutes. Reduce the oven to 375 degrees, cover the crust of the pie with a pie shield, and continue to bake for a remaining 40-45 minutes, until the crumb topping is golden brown and the filling is beginning to bubble.
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Allow the pie to cool before serving (the longer the pie cools, the thicker the pie filling will be).
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Serve with whipped cream or ice cream, if desired.