Deep-dish Apple Pie

PIE DOUGH
2 c All-purpose flour
1 pn Salt
2 ts Sugar
3/4 c Solid vegetable shortening
3 tb Ice water; (up to 4)

EMERIL LIVE SHOW #EMIB04 , BARNYARD BASH

Preheat the oven to 350 degrees F. In a large saut?pan, melt the butter.
Add the apples and saut?for 2 minutes. Add the sugars, lemon juice and
flour. Continue to saut?for 2 minutes. Season the apples with nutmeg,
cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the
mixture. Cut the dough into 2 halves. Lightly dust the surface with flour.
Roll out each half of dough to 12 inches in diameter and about 1/8-inch
thick. Fold one circle of dough in fourths. Carefully lift the dough and
place in a 10-inch deep dish pie pan. Unfold the pie dough and spoon the
apples into the pie shell. Place the second round of dough over the apples.
Using a sharp knife, cut away the excess dough. Using your fingers, crimp
the edges of the pie firmly to seal the dough completely. With the same
sharp knife, make three slits, about 4 inches long and 2 inches apart,
across the pie dough. Place the pie in the oven and bake for 45 minutes.
Remove the pie from the oven and sprinkle the cheese over the top. Return
the pie to the oven and continue to cook for 8 minutes, or until the cheese
is bubbly. Serve warm with vanilla ice cream.

Yield: 8 servings

Pie Dough: In a mixing bowl, combine the flour, salt, and sugar. Add the
shortening and work it in with your hands until the mixture resembles
coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with
your hands. Add only as much as you need for a smooth ball of dough. Wrap
the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat
the oil. Remove the dough from the refrigerator and place it on a lightly
floured surface. Roll out the dough on the floured surface into a rectangle
about 24 by 8 inches and 1/8-inch thick.