For Filling

1. Peel, core and cut all apples and place them in a water bath with ¼ lemon juice and set aside to prevent from browning
2. Mix all dry ingredients
3. Drain apples and cranberries and add to dry ingredients
4. Mix well, set aside

For Pie Crust

1. Mix all dry ingredients and lightly toss with your fingers
2. Mix all wet ingredients
3. Add shredded cheese to dry mixture and mix lightly again using just fingers
4. Make a well in the center of the dry ingredients and pour wet mixture into the well
5. With your fingers fold dry ingredients into the wet and gently mix until well incorporated
6. Mixture will be wet, this is ok

To Make the Croustade

1. Take a small ball about the size of a large fist and roll out to around 10 inches in diameter
2. Liberally dust your work surface with flour both on the bottom and sprinkle more flour on the top
3. If your rolling pin sticks to the dough sprinkle more flour on the crust
4. When rolling the dough out you do not want to roll it out to thin as this pie does not go into a pie tin. It needs to be thick enough to be able to handle being lifted up and keeping its structure.
5. Once you have your circle rolled out transfer the crust to a sheet tray that has been lined with parchment that has been very generously sprayed with a non stick spray like Pam
6. In the center only scoop about 2–2½ cups of your filling
7. Fold over the pie dough leaving a large opening at the top
8. Once completely folded brush with an egg wash and sprinkle with sanding to coarse sugar. I order my sanding and coarse sugars from Global Sugar Arts in Plattsburgh. They cater to everyone from professionals to the foodie that loves all things sweet
9. Bake in the oven at 350 for 30-45 minutes depending on your oven until nice golden brown