Dough:

2 3/4 cups all-purpose flour

4 ounces Wood River Creamery® Gouda Gruyere cheese, finely shredded (about 1 cup)

2 teaspoons sugar

1/4 teaspoon salt

1 cup cold butter, cubed

1 cup ice water

1/4 cup apple cider vinegar

Cranberry-Apple Pie Filling:

5 large Granny Smith apples, peeled, cored, and thinly sliced

1 1/2 cups fresh or frozen cranberries

1/2 cup sugar

1/4 cup cornstarch

1 1/2 teaspoons ground cinnamon

1 teaspoon orange zest

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 egg, lightly beaten

1 ounce Wood River Creamery® Gouda Gruyere cheese, finely shredded (about 1/4 cup)

Dough:

Combine flour, Gouda Gruyere, sugar, and salt; cut in cold butter until crumbly. Mix ice water and vinegar; gradually add until dough holds together. Shape into a rectangle, wrap, and refrigerate for 1 hour. Roll to 11 x 9 inches, fold into thirds, rotate, and repeat three times. Divide into two disks, wrap, and refrigerate for 2 hours or overnight.

Cranberry-Apple Pie Filling:

Remove dough 30 minutes before use. Toss apples, cranberries, sugar, cornstarch, cinnamon, orange zest, salt, thyme, pepper, cloves, and nutmeg; let stand 25 minutes. Roll one disk to 10 inches, fit into a 9-inch pie plate, and fill with mixture. Roll second disk to 14 x 11 inches, cut into strips, weave over pie. Trim and refrigerate for 30 minutes.

Baking:

Preheat oven to 400°F. Brush pie with egg wash, place on a baking sheet, and bake for 15 minutes. Add remaining shredded cheese to top and bake 5 more minutes.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin