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1
For the crust, combine the flour with the sugar and salt in a food processor.
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2
Scatter the cheese over the flour.
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3
Cut the butter, lard and shortening into small pcs, and add in them.
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4
Process briefly, till a crumbly meal forms.
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5
(Alternatively, combine the ingredients in a bowl with a pastry blender.)
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6
Pour in the smaller amount of water, and process or possibly blend till the dough holds together, adding the extra water if needed.
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7
Divide the dough into two balls.
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8
Wrap these in plastic, and chill them for at least 30 min and as long as 24 hrs.
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9
Preheat the oven to 400 degrees.
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10
Combine the apples with the smaller amount of brown sugar, adding the rest if they taste overly tart.
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11
Fold in the remaining ingredients.
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12
Roll out both balls of refrigerated dough on a floured surface.
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13
Place one in the bottom of whichever size pie pan you=re using, add in the filling, and top with the second crust.
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14
Crimp the edges and prick a few holes in the top to allow the steam to escape.
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15
Bake the pie for 50 to 55 min, till the crust seems well set and lightly browned.
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16
Check it after 25 to 30 min, covering the edges with foil if they appear to be browning too rapidly.
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17
Serve the pie hot or possibly at room temperature.
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18
Yield: 1 10-inch pie or possibly a 9-inch deep-dish pie
