Cup of Yum
1. In a medium bowl stir together 2 ½ cups all-purpose flour and ½ teaspoon salt. With a pastry blender, cut in ⅔ cup shortening till pea-sized. Toss the 1 cup sharp cheddar in the mixture until it's evenly distributed.
2. Sprinkle 4-5 tablespoons water in one tablespoon at a time, tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much, or the crust will be hard.
3. Form it into a ball and spit it in half. Roll out half on the floured surface, wrapping the remaining half in plastic wrap. Chill in the fridge until you need it.
4. As you roll out the dough, turn and flour it a few times till it's the size you need to cover your pie dish, leaving a 1/2-1 inch overhang.

Filling

1. In a large bowl, mix the 8 cups apples slices with 1 tablespoon lemon juice and the ½ cup granulated sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamonand ¼ teaspoon ground nutmeg together. Fold in ⅓ cup sharp cheddar—place in the fridge for 30 minutes.
2. Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.

Assembly and Baking

1. Pour the apples into the pie pan. Arrange as needed to make room for more apples, ensuring there aren't gaps or pockets.
2. Roll out the remaining dough into a 12-inch circle. Place on top of the apples. Trim excess dough (if desired), pinch the edges of the dough together, and roll it under itself. Flute the edges. Make 5-6 slits at the top of the pie to allow steam to escape.
3. Mix together 1 egg white and 1 tablespoon water, then brush over the top of the pie and sprinkle with coarse sugar. Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too browned.
4. Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set.