Deep Dish Apple Pie with Cheddar Cheese Streusel and Mustard Custard

Who says you can't use American Yellow Mustard in fine cooking? This is from Brix, a stylish Napa Valley eatery that is a must-eat on your next visit to the wine country. Yield: 2 nine inch pies

For the Crust:
4 Cups all-purpose flour
3 sticks (1 1/2 cups) sweet butter
2/3 c sugar
one egg

Cream together the butter and sugar. Add the egg and then the flour. Form into a ball and wrap in plastic wrap. Chill one hour. Divide into two pieces and roll dough out to fit into a 9 inch pie tin. Blind bake 20 minutes @ 350 degrees or until golden. Allow to cool.

For the Custard Filling:
1 1/2 sticks sweet butter
1 cup plus 2 Tbsp sugar
3 large eggs
1/2 cup all-purpose flour
1/3 cup Raye's Down East Schooner or other Yellow Mustard

Place butter in small sauce pan and heat until butter turns brown, about 8 minutes. Place remainder of ingredients in the bowl of a table top mixer and blend well. With mixer running, add the hot butter in a steady stream and beat until mixture has cooled and thickened. Divide into prebaked pie shells, filling each halfway.

Peel and coarsely chop 12 Granny Smith apples. Divide chopped apples evenly between the two pie shells, on top of the custard. Top with cheddar cheese streusel. Bake 35-45 minutes at 350 degrees.

For the streusel:
1 cup butter (two sticks)
I cup sugar
1 cup brown sugar
2 cups flour
2/3 cup grated sharp cheddar cheese.

Combine all ingredients in mixer bowl. Cut in butter and cheese using the paddle attachment.

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