Sherlock's Smoky Apple Pie...pe

Mrs. Hudson does not usually deal in high-concept pies. A simple blueberry pie is all that her gentlemen lodgers usually require. However, one week, after Holmes had had 4 three-pipe problems in a row, she became intrigued with the idea of creating a smoke-inspired pastry. Adding smoked cheddar and lapsang souchong-infused raisins to a tart apple pie turned out unexpectedly well, at least according to her guests. This recipe provides a dessert pie which borders on the savoury. The smoke flavour is subtle, but evident. Serve with lapsang souchong tea or brandy.

How to:
Crust--
2 1/4 cups flour
1 tsp sugar
1/4 tsp salt
1 cup unsalted butter, cold
4 oz grated smoked cheddar cheese
Mix dry ingredients. Cut in butter until the mixture is fine crumbs. Mix in grated cheese. Sprinkle cold water (5-6 tablespoons) and work lightly until the dough holds together. Chill while you prepare the filling.

Filling--
Plump 2/3 cup raisins in strong lapsang souchong tea. Set aside. Peel and slice 4 lbs. tart apples. McIntosh or Granny Smith for example. Add 1/2 cup white sugar and 1/4 brown sugar. Mix. Add drained raisins. Sprinkle on 3 tablespoons flour and mix together.

Roll out crust and fill pie. Cut out a pipe-shape steam hole in the top crust. Bake at 375 until nice and brown. It might take 45 minutes. It might take an hour and 15. Mrs. Hudson has no idea what kind of oven you're dealing with.