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1
Heat oven to 400F.
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2
Place 1/2 cup cold butter and 5 slices cheese into food processor bowl fitted with metal blade.
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3
Pulse until cheese and butter are well mixed.
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4
Add 2 cups flour and salt.
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5
Process until mixture resembles coarse crumbs.
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6
With processor running, add 1 tablespoon water at a time, just until dough forms 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 1 ball dough in plastic food wrap; refrigerate.
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10
Roll out remaining dough, on lightly floured surface, into 12-inch circle.
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11
Place dough into 9-inch glass pie pan, pressing firmly against bottom and sides.
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12
Trim crust to 1/2 inch from edge of pan.
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13
Lay cheese evenly over bottom crust.
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14
Cover loosely with plastic food wrap; set aside.
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15
Combine 1/3 cup sugar, brown sugar, 3 tablespoons flour and cinnamon in bowl.
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16
Add apples; toss to coat.
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17
Spoon apple mixture into prepared crust.
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18
Roll out remaining dough, on lightly floured surface, into 12-inch circle.
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19
Fold into quarters.
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20
Place dough over filling; unfold.
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21
Trim, seal and crimp or flute edge.
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22
Cut 5 or 6 large slits in crust.
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23
Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar.
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24
Cover edge of crust with 2-inch strip of aluminum foil.
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25
Bake 35 minutes; remove aluminum foil.
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26
Continue baking 10-12 minutes or until crust is lightly browned and juices begin to bubble through slits in crust.
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27
Cool 30 minutes; serve warm.
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28
Store refrigerated.
