I'm not 100% convinced this is gonna be better than just a normal apple pie with some cheddar on top, but YOLO!

Looks good to me!

I have recently been trying out a new technique for apple pies that involves parboiling by covering the slices with boiling water for 10 minutes and then draining off the water in a colander. Counterintuitively this re-structures the pectin and makes the apples end up firmer and less watery!

http://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html