In bowl combine 2 1/2 cups flour, cheddar cheese and salt. Using pastry cutter or two knives, cut butter into flour mixture until mixture is the size of peas. Add cold water until a dough forms. Shape into two disks, one slightly larger than the other, wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 425°. Place a baking sheet on middle oven rack to preheat.

Unwrap larger disk of dough and roll on lightly floured surface to form a 12-in. circle. Press into a 9-inch pie plate; set aside. Unwrap remaining pie dough and roll on lightly floured surface to form 10-in. circle. Cut into 1-inch wide strips and set aside.

In large bowl combine brown sugar, granulated sugar, 1/4 cup flour and cinnamon. Add apples, tossing until apples are evenly coated. Transfer apple mixture into pie crust.

Top with pie dough strips in lattice style and seal edges. Brush with milk and sprinkle with 1 Tbsp. granulated sugar.

Arrange pie on heated baking sheet and bake 10 minutes. Reduce oven temperature to 375° and bake 1 hour or until juices are bubbling. Cool on wire rack.