#1 Use pulsing action of food processor to process flour and butter until mixture resembles coarse meal. Slowly add water to mixture, pulsing after each addition until mixture is well blended and forms dough that pulls away from side of food processor container. Add 1/2 cup cheese pulse until combined #2 Transfer dough to work surface knead gently just until blended. Shape into ball flatten into disk. Wrap with plastic wrap. Refrigerate 1 hour #3 Heat oven to 425°F. Unwrap dough place between 2 lightly floured sheets of waxed paper. Roll into 11-inch circle. Transfer to parchment-covered baking sheet #4 Stir together 1/2 cup sugar and cinnamon toss with apples and lemon juice in large bowl. Let stand 10 min. spoon into center of crust to within 3 inches of edge. Fold edge of crust over apple mixture, pleating edge as necessary. (Apple mixture in center will remain uncovered.) Brush edge of crust with milk sprinkle with remaining sugar #5 Bake 30 to 35 min. or until crust is golden brown, and apple mixture is hot and bubbly, topping with remaining cheese after 25 min.