Combine 2 cups flour, corn meal and salt. Cut in one third cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 28 cm circle. Fit loosely into 23 cm pie plate; trim. Roll remaining dough to form 30 cm square. Cut into dozen x 2 cm strips. Heat oven to 200ºC . Combine remaining one third cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly. NOTE: To make a double crust pie, roll remaining dough to form 25 cm circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape. NUTRITIONAL ANALYSIS per serving: calories 551 carbohydrates 67 g protein 10 g fat 27 g calcium 170 mg sodium 260 mg cholesterol 20 mg dietary fiber 3 g