• Preheat oven to 375F.

Make the pie crust:

• Sift the flour and salt into a mixing bowl. 
• Using your fingertips, rub in the butter until the flour mixture resembles the texture of coarse sand.
• Make a well in the center and add the egg and milk. Mix everything to make a smooth dough.
• Turn the pastry out on to a lightly floured surface and lightly knead two or three times until it comes more together and form a disk.
• Cover the crust with plastic wrap and chill for at least 30 minutes before using. 
• Once it is ready to be used, flour your rolling surface and rolling pin.
• Place your chilled disk-shaped dough onto the floured surface and roll it out, rotating it as you go, and applying even pressure rolling away from you and back.
• Rotating the disk as you go, flip it occasionally so you have an even circle, and if your dough starts feeling sticky, apply a light dusting of flour.
• When the dough is a little less than a quarter of an inch thick, transfer it into a 9-inch pie plate, and set it down so that it covers the entire plate, and using your fingers gently push it into the bottom and sides.
• If it is too big, trim the edges using scissors, but make sure you leave a ½-inch border along the edge. You want to be able to fold the dough a little so that it creates a little border that rests on the lip of the plate.

Make the filling:

• In a medium bowl, mix together the ground pork with apples, cheese, eggs, spices, and the lemon zest. 
• Spoon the mixture into the pastry shell and bake for 45 minutes at 375 degrees, or until the meat is cooked through. 
• The pie can be served warm or cold.