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1
Combine the flour, cheese and salt in a bowl.
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2
Using a pastry blender or two knives, cut in the shortening until coarse crumbs form.
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3
Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed.
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4
Press the dough firmly into a ball.
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5
Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle.
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6
Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate.
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7
Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well.
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8
Arrange the apple mixture in the pastry lined pie plate.
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9
Roll out the remaining pastry to an 11-inch circle.
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10
Gently fold into quarters and cut steam slits in the folds.
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11
Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate.
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12
Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate.
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13
Combine the egg yolk and water, then brush the mixture over the top crust and rim.
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14
Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown.
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15
Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired.
