• 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.
• 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.
• 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.
• 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

• 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.
• Preheat the oven to 400 degrees Fahrenheit with a rack in the lower third of the oven.

Assembly and Baking

• Pour the apples into the pie pan. Arrange as needed to make room for more apples, ensuring there aren't gaps or pockets.
• 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.
• 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.
• Let pie cool on a wire rack. It takes 2-4 hours for pie filling to set.