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1
Combine 2-1/2 cups flour and salt in large bowl.
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2
Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
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3
Stir in 1/2 cup cheese.
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4
Combine water and 2 Tbsp.
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5
lemon juice; add 1 Tbsp.
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6
at a time to flour mixture, mixing lightly with fork after each addition until flour mixture is evenly moistened and clings together when pressed into ball.
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7
Divide dough in half; shape each half into ball.
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8
Flatten slightly.
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9
Wrap individually with plastic wrap.
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10
Refrigerate 1 hour.
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11
Heat oven to 425 degrees F. Combine sugars, cinnamon and remaining flour.
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12
Toss apples with remaining lemon juice in separate large bowl.
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13
Add sugar mixture and remaining cheese; mix lightly.
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14
Roll out half the dough on lightly floured surface to 11-inch circle.
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15
Place in 9-inch pie plate; brush edge with some of the egg.
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16
Fill with apple mixture.
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17
Roll out remaining dough as directed; place over apple filling.
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18
Seal and flute edge.
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19
Cut several slits in top crust to permit steam to escape.
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20
Brush with remaining egg.
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21
Bake 50 to 55 min.
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22
or until juice begins to bubble through slits in crust, reducing oven temperature to 350 degrees F after 15 min.
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23
Cool.
