Apple pie with parmesan

Ingredients:

Dough

• 2 cups premium flour
• 1 teaspoon coarse salt
• 14 tbsp (200 g) unsalted butter, diced and chilled
• 1 tbsp. freshly grated parmesan
• 0.5 cups of ice water

Filling

• 900 g apples, such as Granny Smith, peeled, cored and cut into 1 cm thick slices.
• 1/4 cup sugar
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. premium flour
• 0.5 tsp coarse salt
• 0.5 tsp ground cinnamon
• 1 large egg, beaten
• 2 tbsp. l. freshly grated parmesan

Preparation:

1. Before using, chill the food processor by placing the bowl and blade in the refrigerator for 1 hour.
2. Dough:
   
   Place the flour and salt in a food processor and pulse until combined. Add the chilled butter and cheese, pulse 3-4 times, or until the dough is pea-sized chunks. Whisking constantly, add ice water until the dough begins to stick together. Place the dough on a piece of plastic wrap and form into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least an hour or up to 2 days.
3. Position a rack in the lower third of the oven. Preheat the oven to 200°C.
4. Filling:
   
   In a medium bowl, combine the apples, sugar, lemon juice, flour, salt, and cinnamon. Mix well. Divide the dough in half. Roll one piece out to about 27 cm (11 in) and line the bottom of a 22 cm (9 in) pie pan. Spread the apple filling over the dough. Roll out the remaining dough to a similar size and place it on the pie.
5. Trim the edges, leaving a 1 cm overhang around the pan. Fold the overhang under and crimp the edges, pressing them into the pan. Make a cross-shaped cut in the center of the dough and spread the corners to create a small vent for steam. Brush the pie evenly with egg wash and sprinkle with Parmesan cheese.
6. Place the pie pan on a baking sheet and bake until the crust is deep golden brown and the filling is bubbling inside, about 45 minutes. Transfer the pie to a wire rack and let it cool for at least 2 hours before serving.