CHEESY CRUST APPLE PIE
- 2 cups all purpose flour
- 2 oz. (1/2 cup) shredded Cheddar cheese
- 2/3 cup shortening
- 5 to 7 Tbls cold water
Filling:
- 6 cups thinly sliced, peeled apples
- 3/4 cup sugar
- 2 Tbls flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbls. Lemon juice
- 2 Tbls. Margarine or butter
Heat oven to 425 degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 2 cups flour and cheese. Using pastry blender or fork, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 Tbls. At a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to form a ball when lightly pressed together. Shape dough into 2 balls. Flatten balls to 1/2-inch thickness, rounding and smoothing edges. On lightly floured surface, roll 1 ball from center to edge into circle 1 1/2 inches larger then inverted 9-inch pie pan. Fold dough in half; place in pan. Unfold; fit evenly into pan. Do not stretch. Trim bottom pastry even with pan edge. Roll out remaining dough; set aside.
In large bowl, combine all filling ingredients except margarine; toss lightly. Spoon apple mixture into pie crust-lined pan. Dot with margarine. Top with second crust and flute; cut slits in several places. Bake at 425 degrees or until apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillovers).
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