2 1/3 c All-purpose flour
1/2 c Enriched Corn Meal
— (Aunt Jemima or Quaker)
1 ts Salt (optional)
1/3 c Margarine or butter; plus…
2 tb Margarine or butter
1/3 c Vegetable shortening
6 oz Shredded cheddar cheese
1/2 c Ice water
8 c Peeled, sliced apples
— (about 8 medium apples)
2/3 c Sugar
3/4 ts Cinnamon
Combine 2 cups flour, corn meal and salt. Cut in 1/3 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 11-inch circle. Fit loosely into
9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut
into 12 x 3/4-inch strips.*
Heat oven to 400 F. Combine remaining 1/3 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 10-inch
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
Yields
8 Servings