Directions

For The Crust

1. In a food processor, briefly pulse flour, salt, and sugar.

2. Add butter and cheddar; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

3. Sprinkle with 2 tablespoons ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). 

4. Divide into two disks. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

For The Apple Filling

1. Put a large baking sheet on middle oven rack and preheat oven to 425 degrees F.
2. Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar in a large bowl. Gently toss with apples and lemon juice.

3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round.

4.  Fit it into a 9-inch pie plate.  Trim edge, leaving a 1/2 inch over-hang. Refrigerate shell while you roll out dough for top crust.

5. Roll out remaining piece of dough on lightly floured surface into an 11-inch round.

6. Spoon filling into shell.  Cover pie with pastry round and trim with kitchen shears, leaving a 1/2 inch over hang.* Press edges together, then crimp decoratively.

7. Lightly brush top of pie with egg and sprinkle all over with remaining 1 tablespoon of sugar. With a small sharp knife, cut three steam vents in the top of the crust.

8. Bake pie on hot baking sheet for 20 minutes.  Reduce oven temperature to 375º F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more.

9. Cool pie on a rack to warm or room temperature, 2 to 3 hours.