Make the pie shell: In a food processor pulse the flour, cheese and
salt to mix. Add the butter and pulse until the mixture resembles course
meal. Transfer the mixture to a large bowl and make a well in the center.
Stir in the eggs and work the dough into a ball.
Divide the dough into quarters and flatten into disks. Roll out each
disk to an 11-inch round between 2 sheets of waxed paper. Remove the wax
paper and line two 9-inch pie pans with a dough round. Refrigerate the
lined pans and the 2 dough rounds, covered, until thoroughly chilled.
Make the filling: preheat the oven to 375 F degrees. In a large bowl, toss
the apples with the lemon juice. Sprinkle on the brown sugar, flour and
salt and toss well. Divide the apples between the lined pie pans. Moisten
the pie-shell rims and cover with the dough rounds. Trim any overhang and
crimp the edges to seal. Cut 4 steam vents in each pie. (Make Ahead: the
pies can be chilled until firm, then wrapped and frozen for up to two
weeks. All before baking.)
Bake the pies on the bottom shelf of the oven for about one hour, or
until golden and bubbly and the apples are tender when pierced ; cover the
pies with foil halfway through if necessary. Let cool for about one hour
before serving.