Place flour, sugar and salt into a mixing bowl and whisk together.

Add butter and gently incorporate into the flour mixture until a fine mealy texture forms.

Fold in cheese until just combined, then stir in water.

Turn mixture onto a clean, lightly floured surface and gently knead the mixture into a disc. Cover dough disc with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

Place all ingredients, into a large mixing bowl and fold together until well combined. Set aside and allow mixture to sit for about 1 hour.

Once crust has chilled, divide in ½. Cover ½ and set aside. Sprinkle some flour onto a clean surface and roll dough until about ⅛ inch thick.

Gently fold dough in half (or roll onto rolling pin) and carefully lift into a pie dish and unfold. Press dough into shell, cutting off any excess around the perimeter, leaving a 1 inch overhang. Crimp the edge using your fingers and knuckles.

Pour filling into pie shell, forming an even layer.

Roll other half of dough until about ⅛” thick and cut into 10 strips of ¾"x 11”. Gently lay 5 strips of dough across one direction of the pie, spacing them each even from one another. Form a lattice by arranging the remaining strips through the first strips.

Trim the edges and gently press the ends into the crust of the pie. Fold overhang of bottom crust over and create a scalloped edge with your fingers and knuckles.

Whisk together egg and water and brush egg wash over pie. Refrigerate pie for 30 minutes.

Preheat oven to 400˚F. Place chilled pie onto a baking sheet and bake for 15 minutes.

Reduce temperature to 375˚F and continue to bake for about 45minutes or until the crust is golden brown and filling is bubbling.

Remove pie from oven and cool for at least 1 hour. Slice and serve warm.