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1
Place flour, sugar, and salt in processor; blend 5 seconds.
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2
Add butter and shortening.
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3
Using on/off turns, blend until mixture resembles fine meal.
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4
Add cheese; mix in using 4 on/off turns.
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5
Transfer dry ingredients to large bowl.
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6
Sprinkle 5 tablespoons water over.
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7
Using fork, toss until moist clumps form, adding more water by tablespoonfuls if mixture is dry.
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8
Gather dough into ball; divide in half.
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9
Shape each half into disk.
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10
Wrap in plastic and chill at least 1 hour and up to 1 day.
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11
Preheat oven to 400F.
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12
Mix sugar and cornstarch in large bowl.
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13
Mix in apples, lemon juice, and salt.
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14
Roll out 1 dough disk on lightly floured surface to 13-inch round.
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15
Transfer dough to 9-inch-diameter deep-dish glass pie dish; brush overhang with water.
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16
Transfer filling to dough-lined dish; dot with butter.
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17
Roll out second dough disk on lightly floured surface to 12-inch round.
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18
Place dough atop filling.
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19
Press overhang of bottom and top dough pieces together to seal.
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20
Trim overhang to 1/2 inch.
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21
Fold overhang under; crimp decoratively, forming high-standing rim.
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22
Cut several small slits in top crust to allow steam to escape.
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23
Bake pie until golden brown, about 30 minutes.
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24
Cover crust edge with foil.
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25
Reduce oven temperature to 375F.
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26
Bake pie until filling bubbles thickly in center, about 30 minutes.
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27
Cool pie on rack 1 hour.
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28
Serve warm or at room temperature.
