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1
Make the Cheddar Cheese Dough: Combine all ingredients but the ice water in a large bowl. With clean hands or a pastry cutter, blend the mixture together until it looks like coarse meal with some lumps in it.
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2
Sprinkle 6 tablespoons ice water over the mixture and stir lightly with a fork.
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3
Squeeze a handful of dough together. Mix in a bit more water as needed.
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4
Divide the dough in half and make two chubby discs about 5 inches (12 centimeters) across. Wrap the discs separately in plastic wrap and chill for an hour.
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5
To make the Sausage and Apple Pie: Place the apples, salt, juice or cider, brown sugar, thyme, rosemary, and allspice in a saute or fry pan and cook on medium-low heat until you can just start to put a fork into the apples. Remove the pan from the heat and set it aside. Reserve the juice.
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6
Pour the juice into a small saucepan. If you have less than a cup, add more juice or cider to make 1 cup, then turn the heat to low and cook until the juice has reduced in amount to about one-quarter its amount and has nearly caramelized. Be careful not to let it burn. This will take about 10 to 12 minutes.
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7
Spoon the sausage into the apple mixture, pour over the reduced cider, and mix well.
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8
Adjust the salt to taste and let the filling cool.
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9
Roll out the bottom crust and place in your pie pan. Add the filling.
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10
Roll out the upper crust and place it on top. Seal the edges, crimp, and vent.
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11
Make an egg wash by beating together the egg and 1 tablespoon of water with a fork. Brush the pie with egg wash.
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12
Bake at 400u00b0 F (205u00b0 C) for 40 minutes. Give the pie two more egg washes at 10-minute intervals during the first 20 minutes of the bake.
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13
Let the pie cool for 15 minutes or more before serving.
