This is a classic apple pie recipe with a twist! Gruyère cheese in the pie crust adds a subtle flavor to the flaky, buttery pie crust.
To save time, I recommend using an Apple Peeler & Corer
. Not only does it peel, core and slice the apples quickly, but it cuts the slices thinly so that they lay flat in the pie.
You can make this pie dough up to 24 hours in advance, but no more or it will begin to oxidize. For a more pronounced gruyere flavor in the crust, you can go up to 4 ounces of cheese in the pie dough. However, I recommend sticking with 3 ounces and serving with slices. You still get the gruyere flavor in the crust (mostly up front and at the end), but it’s less likely to bother pie traditionalists.