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1
For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients.
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2
Add the butter and pulse until the mixture looks like crumbly sand.
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3
Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks.
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4
Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened.
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5
Add another tablespoon of water, only if needed.
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6
Divide the dough in half, shape each half into a ball and flatten to a disc.
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7
Rest the dough to relax the gluten, 30 minutes.
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8
For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
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9
Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
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10
Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round.
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11
Transfer to a 9-inch pie dish.
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12
Add the apples in an even layer and dot with the butter.
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13
Lightly brush the edges with egg wash.
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14
Roll out the next dough round, slightly smaller than the first.
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15
Cover the top of the apples with the second pie dough, pressing the edges to seal the crust.
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16
Trim the crust so you are left with a 1-inch overhang.
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17
Tuck the crust underneath itself so it's flush with the edge of the pie plate.
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18
Crimp the edges decoratively.
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19
Brush the pie with the egg wash and sprinkle with the turbinado sugar.
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20
Make 5 air slits in the center of the pie.
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21
Place the pie on baking sheet and bake for 25 minutes.
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22
Lower the oven temperature to 350 degrees F and bake for 45 minutes longer.
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23
Cool to room temperature, at least 3 hours, before slicing.
