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1
Preheat the oven to 450F.
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2
Divide the dough into 2 pieces.
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3
On a lightly floured work surface, roll out each to a 13-inch circle.
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4
Fit one circle into a 10-inch pie plate; transfer the plate to a baking sheet.
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5
Put the other circle on another baking sheet.
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6
Refrigerate the dough until cold, at least 30 minutes.
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7
Stir together the apples, sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves.
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8
Spoon into the bottom pie crust.
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9
Dot the filling with butter.
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10
Cover with the top crust.
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11
Fold the edges over; crimp decoratively to seal.
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12
Cut a steam vent.
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13
Chill in the freezer until firm, about 30 minutes.
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14
Brush with egg.
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15
Bake the pie 10 minutes.
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16
Reduce the oven temperature to 350F; bake until golden brown, about 45 minutes.
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17
Tent with foil; bake until the juices are bubbling, about 45 minutes more.
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18
Let cool at least 1 1/2 hours before serving.
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19
Process the flour, sugar, and salt in a food processor.
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20
Add the butter; pulse until pea-size lumps appear.
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21
Pulse in the cheese.
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22
With the processor running, add the ice water; process just until the dough comes together.
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23
Turn the dough out; gather into a block.
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24
Wrap in plastic wrap.
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25
Refrigerate until cold, at least 30 minutes or up to 2 days.
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26
The dough can be frozen up to 3 weeks.
