Apple Pie à la Versaille with Triple Crème Ice Cream

12-month-old Mimolette is a cow milk cheese from Normandy; the aging of this cantaloupe-form cheese brings a hazelnut finish with a touch of acidity. It also brings an elegant nuttiness to the pie crust which gives it a very appealing finish.

Ingredients
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup unsalted butter, cut into 1/2” pieces
2 egg yolks
5-6 tablespoons ice cold water
1/4 cup finely grated Mimolette (or aged Comté) cheese
8 cups Granny Smith apples, peeled and sliced 1/4” thick
2 tablespoons fresh lemon juice
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 egg yolk
1 tablespoon water
triple crème ice cream (recipe)

Method
1. For the crust: Place the flour, sugar, and salt in a food processor and pulse several times to mix. Remove the lid and scatter the butter pieces over the dry ingredients. Pulse the machine four to six times in one-second bursts, or until the butter is broken into very small pieces.
2. Place the egg yolk in a 1-cup glass measurer and add just enough of the water to equal 1/4 cup liquid. Using a fork, blend the water and yolk. Pour this mixture evenly over the flour-butter mixture, making sure it does not clump in one area. Sprinkle the grated cheese over this mixture evenly and pulse the machine again, in short bursts, until the pastry starts to form large clumps. Do not over-process. Place a sheet of plastic wrap on the counter and then empty the crumbs into a large mixing bowl.
3. Using your hands, pack the dough and knead the dough 2 or 3 times. Place the dough in the center of the plastic wrap and flatten it into a disk about 3/4”. The edges will probably crack slightly; just pinch and mold them back into a smooth disk. Divide the dough into two, wrap the dough in the plastic, and refrigerate until firm enough to roll, about 1 hour.
4. Remove from refrigerator and proceed to roll out the dough. On a floured surface, roll out the bottom dough until it”s about 1/8” thick. Roll the dough onto the rolling pin and unroll over your 9” pie dish. Chill for 15 minutes.
5. For the filling: Preheat the oven to 425°F. In a bowl, toss the sliced apples with lemon juice. Combine sugar, flour, and cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter.
6. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges and cut slits in top. Beat egg yolk and water; brush over pastry.
7. Bake at 425°F for 15 minutes. Reduce heat to 350°F; bake 40 to 45 minutes more or until crust is golden and filling is bubbly.
8. Cool the pie on a cooling rack for at least 1 to 2 hours before slicing so the juices can firm up.

Pairs well with a sweet wine like Muscat de Beaumes de Venise.

Serves 12