Closed pie with apples and cheese

Ingredients:

• 2 sheets of 22cm diameter shortcrust pastry for pie, chilled
• 5 medium Granny Smith apples, peeled, cored and quartered (about 1.2 kg)
• 1 cup coarsely grated sharp white cheddar (120 g)
• 2/3 cup dark brown sugar
• 2 tbsp (30 g) butter, cut into 1 cm pieces, room temperature
• 1 tbsp flour
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 teaspoon salt
• 1 egg white, beaten until foamy
• Butter for greasing the pie pan

Preparation:

1. Position an oven rack in the lower third of the oven and preheat to 200°C. Grease the bottom and sides of a 22cm glass or ceramic pie dish.
2. Cut the apple quarters into 3 wedges. Combine the apples, cheese, sugar, butter, flour, cinnamon, nutmeg, and salt in a medium bowl.
3. Take one sheet of dough and place it in a greased pan. Brush the top of the dough with a little egg white. Spread the apple filling on top of the dough. Remove the second circle of dough and place it on top of the filling. Press the edges of the top and bottom dough to seal.
   
   Fold the double edge over and crimp it, decorating the pie. Brush the top of the pie with a generous amount of egg white. Cut a few slits in the top to allow steam to escape.
4. Bake the pie until the crust is golden brown and the filling is bubbling through the cracks, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.