-
1
Put the flour, salt and cheese into the bowl of a food processor.
-
2
Pulse three to four times, until the cheese is finely chopped and evenly distributed.
-
3
Add the butter and pulse three to four times until the misture has the consistency of cornmeal, (It should not be smooth).
-
4
Transfer the mixture to a medium size bowl.
-
5
Make a well in the center of the flour mixture and break in the egg.
-
6
Using a fork, stir the egg into the flour mixture.
-
7
With your hands, knead the dough into a mass, then divide it into two balls, one slightly larger than the other.
-
8
Pat and spread the larger ball of dough into a 9 inch pie plate.
-
9
Place the remaining ball of dough between two pieces of waxed paper, and roll to form the top crust.
-
10
Chill crusts, covered for at least 2 hours.
-
11
Remove the pastry from the fridge at least 1/2 hour before baking.
-
12
Put the apples and vanilla bean in a bowl, squeeze the lemon over them, and sprinkle on the salt, sugar and flour.
-
13
Using your hands, mix the filling thoroughly and pile it into the prepared crust.
-
14
Cover with the top crust.
-
15
Dip your finger in water and run it along the pie plate between the two crusts, then crimp the edges and trim the crust.
-
16
Slash the top crust or cut a decorative shape our of the pastry to allow the steam to escape, and bake the pie on the bottom shelf of the oven for 1/2 hour.
-
17
Lay a piece of foil loosely over the pie, and bake for another 20 to 25 minutes, or until the juices are bubbling and the fruit is tender.
-
18
Serve warm with, or without extra cheese.
