Remove 1 sheet of puff pastry from pkg. return second sheet to freezer for
another use. Defrost puff pastry in refrigerator or at room temperature until it
is pliable but still very cold. Roll it out on a lightly floured board until
large enough to cut an 11 inch circle. Drape pastry into a 9 inch pie dish,
pressing it onto bottom and up sides. Pleat top edges at 1 inch intervals.
Refrigerate while prepare filling.
To make Cheddar Cheese Streusel, mix flour, sugar, butter, cheese and salt in
small bowl with fork until well mixed. Set aside.
Preheat oven to 400. Place an oven rack in lowest position. To make the filling,
peel, halve, and core apples. Slice them into 1/4 inch slices and place in a
large bowl. Add sugar, flour, cinnamon, lemon peel, cloves and salt, and toss
with large spoon until well mixed. Pour apples into crust, mounding lathe top.
Crumble cheese streusel over top. Place pie dish on baking sheet and bake for 40
to 45 minutes, or until top is golden brown and pie starts bubbling around side.
If top gets too brown, place a sheet of foil loosely over it the last 10 to 15
minutes of baking. The pie may be held,loosely covered at room temperature
overnight. Reheat at 400 for 10 minutes before serving. Serve warm. The pie will
be very juicy. Serves 8