• 1 sheet refrigerated pie pastry
• 2 medium tart apples, cored and cut into 1/4-inch slices
• 6 tablespoons plus 1 1/2 teaspoons sugar, divided
• 2 teaspoons cornstarch
• 1 1/2 teaspoons apple pie spice
• 1 teaspoon cinnamon
• 8 ounces (1 block) Wood River Creamery Original Cheddar Gruyere, shredded
• 1/2 package (4 ounces) Original Cream Cheese, softened
• 1 large egg, separated
• 1/2 cup fresh or frozen cranberries, thawed and divided

1. Heat oven to 375°F.
2. Roll out pie pastry on a lightly floured surface to an 11-inch circle. Transfer to a parchment paper-lined baking sheet.
3. Place apples into a bowl. Combine the 2 tablespoons sugar, cornstarch, apple pie spice and cinnamon in a small bowl. Sprinkle over apples; gently toss to coat. Set aside.
4. Beat 1 cup shredded Cheddar Gruyere cheese, cream cheese, egg yolk and 4 tablespoons sugar in a bowl until smooth. Spread cheddar mixture in the center of pastry to within 2 inches of edges. 
5. Spoon half of the reserved apple slices in a single layer over filling. Sprinkle with remaining cheddar and 1/4 cup cranberries. Top with remaining apple slices and cranberries. Fold pastry edges up over filling. (Center will be uncovered.) Lightly beat egg white; brush over pastry. Sprinkle pastry and filling with remaining sugar.
6. Bake for 30-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before serving.

          Recipe and photo by the Dairy Farmers of Wisconsin