Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Add the onion, pork, brown sugar, salt, and spices. Add oil to the pan and increase the heat to medium-high. Make the Filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes.Refrigerate for at least 30 minutes and up to 2 days. Press each portion down into a disk and wrap in plastic wrap. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Turn the dough out onto a lightly floured surface and knead three times. If needed, add an additional tablespoon or two of ice water (you shouldn’t need much more).
Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. Stir in the cheese with a fork until evenly distributed. Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). First Make the Crust: In a medium bowl, whisk together the flour, sage, and salt.PORK AND APPLE PIE WITH CHEDDAR-SAGE CRUST 1 tablespoon firmly packed light brown sugar.2 pounds (900 g) ground pork (preferably 15 to 17% fat).
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