Pre Heat oven to 400 degrees F.

Butter and flour 9 inch pie plate.

CRUST:

In large bowl add flour and salt.

Cut the butter into the flour mixture until it resembles small peas.

Add the cheese, stir.

Drizzle ice water over flour mixture and stir with fork until moistened and dough form ball when pressed together.

Press together to form one large dough ball. Cut in half, form each half into a disk.

Wrap each in plastic wrap. Refrigerate for 2 hours.

FILLING:

Add apple and lemon juice to large bowl and mix.

To medium bowl add flour, sugars and spices, mix well to combine.

Pour over apples and stir well so apples are coated.

ASSEMBLY:

Remove on dough disk from refrigerator. Roll out into a circle about 1/4 inch thick.

Roll onto rolling pin and unroll over the 9 inch pie plate. Gently press into corners.

Cut off extra, if some of the sides come up short press small pieces into these areas.

Fill pie plate with apple mixture, scrape the juices/flour mixture into pie as well.

Remove second dough disk from refrigerator and roll out to be about 1/4 inch thick.

Cut into any shape you desire.

This will be the top of your pie so make sure the pie is covered with spaces so you can see the apples. Pinch together the bottom crust edge and the top crust edge to help keep the juices in.

Gently brush the top crust with egg wash.

Sprinkle with sanding sugar or granulated sugar. Be careful not to add too much in places as this can cause burning.

BAKING:

Move rack to lower position in the oven.

Bake uncovered for 45 minutes.

Next, cover with aluminum foil to prevent burning and bake another 25 minutes.

Remove from oven and let cool. Pie should be golden brown and filling thick and bubbling.