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1
Combine flour, sugar and salt in mixing bowl.
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2
(To make it easier the crust can be made in the food processor).
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3
**Cut in the butter with pastry blender until mixture resembles coarse meal;cut in the shortening until it is the size of small peas.
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4
Stir in the grated cheese.
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5
Add the water, 1 Tablespoon at a time, mixing lightly with a fork.
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6
Use just enough water to make a dough which clings together.
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7
**Can be made in processor to this point.
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8
**.
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9
Shape dough into two equal size firm balls with hands.
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10
Wrap in plastic wrap and refrigerate until well chilled, at least one hour.
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11
Roll out half of dough on a lightly floured surface.
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12
Fit into 9-inch pie plate.
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13
Trim pastry at edges of plate with a little overhang.
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14
Mix together softened cream cheese, powdered sugar, egg and 2 teaspoons lemon juice.
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15
Spread in the bottom of pastry-lined pie plate.
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16
In a large bowl combine remaining ingredients except apples; mix well.
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17
Add apples, tossing lightly to coat with sugar mixture.
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18
Fill pastry-lined pie plate with fruit mixture.
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19
Dot with butter.
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20
Roll out remaining dough and place over top of filling.
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21
Seal and flute edges; cut vents.
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22
Decorate top with leftover pastry scraps, if desired.
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23
Brush top with egg white.
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24
Sprinkle with cinnamon sugar.
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25
Bake on bottom oven rack at 450F for 10 minutes; reduce heat to 350F and continue baking for 40-50 minutes or until pastry is golden and fruit is tender.
