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1
For the crust:
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2
Heat oven to 450u00b0F.
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3
Sift flour and salt together in a large bowl.
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4
Cut the butter into the flour mixture using a pastry cutter or two knives (a potato masher works well too) until the mixture resembles coarse crumbs.
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5
Add cheese, water, vodka and Dijon and stir to combine.
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6
Working quickly, preferably with cool hands, form the pastry into a large ball. Split the ball down the center and form each half into a disc.
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7
Wrap each disc in wax paper or cling wrap and refrigerate for a minimum of thirty minutes (a couple of hours is better).
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8
Meanwhile, work on the filling. Peel, core and slice the apples and place in large bowl.
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9
Add lemon juice and toss to coat. This will keep them from turning brown.
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10
Add the sugar, cinnamon and cloves and toss to coat and set aside.
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11
Remove dough from the fridge and let sit on the counter for fifteen minutes prior working with it.
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12
Place the dough on a well-floured surface and coat rolling pin in flour.
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13
Roll the dough out and fit it into a nine-inch pie plate and refrigerate for 30 minutes.
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14
If you're making a top for your pie, add your filling to the base and cover with the other crust and refrigerate the whole thing for 30 minutes.
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15
Cover the edges of the crust in tin foil and place the pie in the preheated oven.
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16
Bake for 15 minutes then lower the heat to 350u00b0F and bake for 30 minutes.
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17
Remove foil from the edges of the crust and bake for an additional ten minutes.
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18
Remove from oven and cool slightly before serving.
