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1
Crust: In a large bowl, mix the flour, butter, shortening, cheese and salt till the butter and shortening are just slightly incorporated.
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2
Don't overmix.
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3
Add in 1/2 c. of the cider.
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4
If the mix does not come together well add in up to 1/4 c. more cider.
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5
Gather the dough into a ball, wrap in plastic and chill for 1 hour.
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6
Filling: Place the apples in a large bowl.
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7
Combine the corn starch, sugars and spices.
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8
Fold together the sugar mix, apples and lemon juice.
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9
Let stand for 30 min.
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10
Assembly: Preheat the oven to 350 .
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11
Roll out half of the dough to make a bottom crust and place it in a 9 inch pie pan.
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12
Paint the inside of the bottom crust with the egg wash and pile the filling into the crust - it will be very full.
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13
Roll out the top crust and lay it over the filling.
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14
Cut off the excess crust around the edges, fold the crust over and crimp the edges.
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15
Poke holes in the top crust to allow steam to escape, brush the top crust with the egg wash and sprinkle with the sugar.
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16
Place the pie pan on a foil lined baking sheet, turn the oven to 450 and bake the pie for 15 min.
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17
Reduce the heat to 375 and bake till the crust is a deep golden - about 2 hrs longer.
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18
Juice will be bubbling out of the crust.
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19
Cold the pie on a rack.
