Instructions

1. In a medium bowl, toss the apples with the sugars, cinnamon and nutmeg. Let sit while you prepare the crust.
2. Prepare ½ cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for about 30 minutes. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
3. Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for 30 minutes.
4. Preheat oven to 400 degrees F.
5. In a small saucepan set over medium heat, melt the butter. When it starts foaming, whisk constantly until butter turns brown. Cool slightly before tossing with apples. Mix in the cornstarch until incorporated.
6. Fill the pie crust with the apple filling. Pile it high!
7. Roll out the second dough and cut into strips to create a lattice top. I used a pizza cutter for this. Size and number of strips depends on you. Create weave top and crimp the edges. This tutorial was very helpful.
8. Whisk egg and 1 tablespoon of water in a small bowl. Brush the top of pie with egg wash and then sprinkle with turbinado sugar.
9. Place pie dish on a baking sheet and bake for 50-60 minutes or until the filling is bubbly. Check at 30 minutes and if edges are getting too dark, cover pie loosely with foil and continue baking.
10. Let pie cool for at least two hours before serving.