| APPLE PIE IN CHEDDAR CRUST |
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One 9-inch pieCheddar Cheese Pastry: 2 cups sifted all-purpose flour 1 cup shredded Cheddar cheese 1/2 teaspoon salt 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 6 tablespoons cold water 1 egg yolk, beaten 1 tablespoon water Apple Filling: 9 cups sliced pared tart cooking apples 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons butter or margarine Preheat oven to 400ºF. For Cheddar Cheese Pastry, combine flour, Cheddar cheese, and salt in a large bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. Reserve egg yolk and water. Divide dough almost in half. Roll out larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate. For Apple Filling, combine apples, sugars, flour, cinnamon, nutmeg, and salt in a large bowl; mix well. Arrange in the unbaked pie shell. Dot with butter. Roll out remaining pastry to an 11-inch circle. Place top crust over apples and trim edge to 1 inch beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Cut slits for steam to escape. Combine egg yolk and water. Brush over crust. Bake at 400ºF for 40 minutes or until apples are tender and crust is golden brown. Cool on a rack. Serve warm or cold with scoops of ice cream or slices of Cheddar cheese. |
