Double Crusted Cheddar Apple Pie

FILLING
3 lb McIntosh apples; (about 8)
3/4 c Sugar
2 tb All-purpose flour
1 ts Cinnamon
1/4 ts Freshly grated nutmeg
1/4 ts Salt
1 tb Fresh lemon juice
2 tb Cold unsalted butter; cut
-into bits

Make the dough: In a food processor combine the flour and salt. Add the
butter and shortening and pulse until it resembles very coarse meal. Add
the Cheddar and pulse until it again resembles coarse meal. Transfer the
mixture to a bowl. Add the yolk mixture, tossing with a fork until it forms
a dough. Add more cold water 1 tablespoon at a time, if necessary. Form the
dough into a ball, flatten it into a disc, and dust with flour. Wrap the
dough in waxed paper and chill for at least 1 hour or overnight.

Roll out half the dough 1/8-inch thick on a lightly floured surface. Fit it
into a 9-inch (1-quart) glass pie plate and trim the edge, leaving a
3/4-inch overhang. Chill the shell and the remaining dough while making the
filling.

Make the filling: Preheat the oven to 450 degrees. Peel, core, and cut the
apples into eighths. In a large bowl toss together the apples, 3/4 cup of
the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon
juice until the mixture is combined well. Transfer the filling to the shell
and dot it with the butter.

Roll out the remaining dough into a 13- by 14-inch round on a lightly
floured surface, drape it over the filling, and trim it, leaving a 1-inch
overhang. Fold the overhang under the bottom crust, pressing the edge to
seal it, and crimp the edge decoratively. Brush the crust lightly with the
milk and cut slits in it with a sharp knife to form steam vents. Bake the
pie on a large baking sheet in the middle of the oven for 10 minutes.
Reduce the temperature to 350 degrees and bake the pie for 20 to 25 minutes
more, or until the crust is golden and the apples are tender.

Yield: 1 (9-inch) pie