Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Work in approximately 75ml of cold water to bring the pastry into a ball.
Wrap the dough and rest it in the fridge for 30 minutes.
Preheat the oven to 200°C and grease a 26x20cm baking tin.
Peel, core, and slice all the apples into a bowl.
Roll out two-thirds of the pastry to line the base and sides of the tin.
Layer the apples and sugar in the tin, then scatter the crumbled cheese over the top.
Roll out the remaining pastry, seal the lid with milk, and trim the edges.
Brush the top with milk, sprinkle with sugar, and make two steam vents.
Bake for 30 to 35 minutes until golden-brown.
Rest the pie for 15 minutes before serving.