Huge Apple Pie - PUBLISHED

http://thenoshery.com/deep-dish-spiced-caramel-apple-pie/
http://www.culinate.com/books/collections/all_books/unforgettable_desserts/deep-dish_sour_creamapple_pie_with_lemon-cardamom_streusel_
1 - very good, but too lemony to get any other flavours. Will adjust to try without the lemon peel.
2 - I've removed all trace of lemon, and I'm happy with the results. The infused cream is delicious, and cooking the apple a bit is excellent to get the right consistency for the pie. It reduces the volume of apple, but the custard fills out the pie when it cooks.
3 - Made 3 times, and the 3rd time was for Ben's 50th. Time to publish!

For the crust

1½ cups flour
2 tablespoons sugar
¼ teaspoon salt
3/4 cup butter, cut into ½-inch pieces, frozen
½ cup cheddar, grated
1 egg yolk
4 tablespoons (about) ice water

NOTE: The pastry needs time to cool in the refrigerator not once, but twice, for about 15 minutes each time, and then at least another 15 minutes.

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture (it's like playing in sand).
2. Mix in the grated cheddar.
3. Make a well in the middle, and pour in the egg yolk and water. Quickly work into the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky, so don't break up the chunks of butter into tiny bits - pea sized and no smaller is best.
4. Pat into a thick disk, wrap in plastic, and refrigerate 15 minutes.
5. Roll out the dough, line the pie dish, and chill at least another 15 minutes or until you need it. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pockets in the crust for that flaking effect.

For the filling

9 cups (2-3lbs when peeled and sliced) apples (about 10 or 11 apples)
2/3 cup sugar
6 Tbsp. flour
2 large eggs, at room temperature
2 cups heavy cream
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
⅛ teaspoon ground nutmeg
1 tsp. finely grated lemon zest
1 tsp. vanilla extract

1. Position the oven rack in the bottom third of the oven (to make sure the bottom crust bakes) and preheat to 400°F.
2. Combine the cream, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let this steep for at least 20 minutes. Strain the mixture into a bowl and allow it to cool.
3. Combine the apple and sugar in a large pan and cook until the apple starts to soften. Remove from heat, add the flour, toss to coat and set aside.
4. Whisk the eggs. When the cream is cool enough, whisk in the eggs and the vanilla.
5. Fold the egg and cream mixture into the apples, being careful not to break up the apple pieces any further.
6. Take the crust out of the refrigerator and pour the apple mixture in. Pop in the oven and bake for 15 minutes.
7. Meanwhile, combine all the streusel ingredients until well blended:

For the streusel 

1 cup flour
½ cup butter, melted
½ cup firmly packed light brown sugar
½ tsp. ground cinnamon (TO TRY - cardamom. The Cardamom might be too powerful a flavour.)
1 tsp. finely grated lemon zest

1. Once the pie has baked for 15 minutes, remove it from the oven and turn the heat down to 375°F. Squeeze the streusel between your fingers and palms to create clumps ranging in size from small to large grapes and scatter all over the top of the pie. There is a lot of streusel; use it all, gently mounding it in the center.
2. Return the pie to the oven and bake for another 15 minutes. 
3. Turn the heat down to 350°F and continue baking for an additional 20 to 30 minutes, or until the streusel is evenly browned and the pie feels firm when the top is gently prodded. If you can see any filling bubbling around the edges, that is a good sign of doneness, but most likely it will be completely covered with streusel.
4. Remove the pie from the oven and allow the filling to thicken and set. Feel the bottom of the pan to make sure there is no more warmth. Serve at room temperature - THIS IS IMPORTANT! Oddly, this is a pie that is best when cool, not hot.