Cheese Crust Apple Pie

Size :9.5-inch pie plate
For the pie  dough :

2-1/2             cups all-purpose flour
1                    cup  shredded  sharp cheese
1                    tablespoon sugar
1                    teaspoon salt
2                   stick  unsalted butter, very cold, cut into 1/2-inch cubes
3/4                 cup very cold water
        
For  the pie filling :

3-1/2             pounds Granny Smith apples, peeled, cored, and cut into 1/8-inch slices
3/4                cup sugar
1                   teaspoon cinnamon
1/8                teaspoon ground nutmeg
1/8                teaspoon ground allspice
1/4                cup cornstarch
1/2                teaspoon lemon zest
juice of half a lemon
pinch of salt
1                   egg, combined with 1 tablespoon of water
turbinado sugar (optional)
To make the pie dough:

1 .     Begin by combing the flour, sugar, cheese and salt in a large bowl. Sprinkle the cubes of butter over the flour mixture. Using a pastry blender, cut the butter into the flour. Continue to do so until the mixture resembles small peas. Slowly drizzle in the cold water and combine with a rubber spatula. Continue to add water until the dough comes together. Use your hands to form the dough into a ball. Divide the dough into two balls. Flatten each ball into a dish, wrap in plastic wrap, and refrigerate for at least two hours.
2 .    After the pie dough has chilled for at least two hours, roll out one disc of dough into a 12-inch circle on a well-floured surface. Carefully transfer the dough to the pie plate. Using your hand, flatten the dough into the corners of the dish. The dough should hang over the edges of the dish. Cover with plastic wrap and refrigerate for at least 30 minutes.
3 .     Roll out the second disc of dough into a 12-inch circle on a well-floured surface. Wrap the dough in plastic wrap, place it on a baking sheet for easy transfer, and refrigerate for at least 30 minutes.

To make the filling:

1 .    Place the peeled, cored, and sliced apples in a large bowl. Toss with the juice of half a lemon.
2 .     In a medium-sized bowl, combine the sugar, cinnamon, nutmeg, allspice, cornstarch, pinch of salt, and lemon zest.
3 .     Add the sugar mixture to the apples. Using your hands, toss the apples and sugar mixture together until all of the apples are evenly coated.

To assemble the pie:

1 .     Preheat the oven to 375 degrees F.
2 .     Carefully spoon the apple filling into the dough-lined pie plate. Use a rubber spatula to press the filling down as needed. If necessary, it is okay to mound the apples slightly in the center of the dish.
3 .     Unwrap the second circle of dough and carefully lay over the top of the pie filling. Using your fingers, press the top and bottom crust together to seal. Use kitchen shears to trim the dough until it only hangs over the edge of the pie plate by half an inch. Tuck the dough under itself onto the edge of the pie plate. Crimp the crust with your fingers or a fork, if desired.
4 .     Using a sharp paring knife, cut four slits in the top of the pie crust to allow stream to escape. Combine an egg and 1 tablespoon of water to make an egg wash. Using a pastry brush, brush the top of the pie with egg wash. Sprinkle with about 2 tablespoons of turbinado sugar, if using.
5 .    Bake for 45 to 55 minutes, until golden brown. Cool for 1 to 2 hours. Serve with whipped cream or ice cream, if desired.

TIPS :

This pie is very buttery and juicy. If needed, place the die dish on a large baking sheet when baking to catch any and all juices.