Instructions: 2 Tablespoons Water - may need 2 1/2 tb 6 cups Cooking apples - peeled and 1 tablespoon Flour 1/4 teaspoon Nutmeg For topping, divide pie crust mixture in half. Mix 1/2 with sugars and cinnamon, cut in butter thoroughly; set aside. Use other 1/2 for bottom crust of pie. Combine 1 cup shredded cheese with remaining pie crust. Stir in 2 to 2 1/2 tb water, mix well, and roll dough to fit a 9 inch pieplate. Place apples in pastry lined plate; sprinkle flour over apples. Dust with nutmeg, and cover with 1/2 the crumble topping. Spread remaining 1 cup shredded cheese over mixture, and top with remaining crumble topping. Bake at 375 about 40 minutes, or until apples are tender.

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