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1
Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt.
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2
Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly.
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3
Transfer to a large bowl and toss well with the cheese.
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4
Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together.
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5
To test, pinch a small amount of dough.
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6
If it is crumbly, add more ice water.
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7
Form dough into a ball, wrap loosely in plastic, then roll into a disk.
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8
Refrigerate at least one hour, or up to 3 days, before rolling.
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9
(Dough can be frozen for up to a month.)
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10
On a lightly floured surface, roll dough into a circle at least 11 inches in diameter.
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11
Transfer to a 9-inch pie pan, preferably glass.
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12
Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern.
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13
Refrigerate until ready to bake, at least an hour.
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14
Make the filling: In a large bowl, toss apples, green chilies and lemon juice together.
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15
In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
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16
Make the topping: In a small bowl, mix flour, walnuts and brown sugar.
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17
Add melted butter and toss together until crumbly.
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18
Bake the pie: Heat oven to 400 degrees.
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19
Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl.
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20
Sprinkle topping evenly over filling.
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21
Bake 10 minutes, then reduce heat to 375 degrees.
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22
Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown.
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23
Serve warm, with a scoop of vanilla ice cream on the side.
