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1
Heat the oven to 425 and set the rack in the middle.
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2
Combine the flour and salt in a food processor and pulse once or twice.
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3
Add the butter and process until the mixture looks like cornmeal.
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4
Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary.
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5
Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
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6
Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top.
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7
Use a rolling pin to roll with light pressure from the center out.
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8
If the dough is hard, let it rest for a few minutes; if its sticky, add a little flour.
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9
Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
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10
When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate.
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11
Press the dough firmly into the plate, all over.
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12
Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
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13
Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375.
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14
Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
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15
Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples.
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16
Add salt, pepper and rosemary.
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17
Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes.
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18
Adjust the heat so it doesnt brown too much or crisp up.
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19
Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
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20
In a mixing bowl, whisk together the eggs and cream.
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21
Put the semicooked shell on a baking sheet and pour in the egg mixture.
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22
Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shells edges are darkening too quickly.
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23
Cook on a rack; serve warm.
