Preheat the oven to 180°C.
Peel the apples and slice them into thick pieces.
Simmer apples with 30ml water in a pan until softened but still holding shape.
Drain excess liquid and stir in all but 5g of the sugar.
Grease a pie dish with lard and line with 200g of rolled pastry.
Layer half the apples, then the cheese slices, then the remaining apples into the dish.
Cover with the remaining rolled pastry and seal the edges with water and pressure.
Brush the top with water and sprinkle with the remaining sugar.
Cut two steam vents in the centre of the pastry lid.
Bake for 35 minutes at 180°C, reducing to 160°C if browning too quickly.
Cool slightly and serve warm with whipped cream.