1 x ——-cheddar crust——–
2 c Unbleached flour; sifted
1 1/4 c Cheddar; md, shredded
1/2 ts Salt
2/3 c Vegetable shortening
1 x Water; iced
1 x ———-filling———–
7 c Apples; *
1/2 c Sugar
2 ts Unbleached flour
1/2 ts Cinnamon; ground
2 ts Butter or regular margarine
1 ea Egg yolk; lg, beaten
1 ts Water
* Use tart cooking apples such as Macs or Granny Smith’s. Core,
pare +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ CHEDDAR CRUST: Combine the flour, cheese and salt
in a bowl. Using a pastry blender or two knives, cut in the
shortening until coarse crumbs form. Sprinkle the iced water (5 or 6
tbls will be needed) and using a fork, toss the crumbs until a dough
is formed. Press the dough firmly into a ball. FILLING: Divide the
pastry almost in half and roll out the larger half, on a lightly
floured surface, to a 13-inch circle. Line a 9-inch pie plate with
the pastry, trimming the edges to 1/2-inch beyond the rim of the pie
plate. (Note: When lining the pie plate, be careful not to stretch
the pastry when spreading it out. This will cause holes or the pastry
will shrink and the filling will run over in the oven as it is baked.
Place in the pie plate and gently, working from the center, spread
the pastry out until it covers the bottom of the pie plate and then
lay the rest of the pastry over the rim and trim.) Combine the
apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange
the apple mixture in the pastry lined pie plate. Roll out the
remaining pastry to an 11-inch circle. Gently fold into quarters and
cut steam slits in the folds. Unfold the crust and place on top of
the filling, trimming the crust to 1-inch beyond the rim of the pie
plate. Fold the top crust under the lower one and flute to form a
ridge around the edge of the pie plate. Combine the egg yolk and
water, then brush the mixture over the top crust and rim. Bake in a
400 degree F. oven for 45 to 50 minutes or until apples are tender
and the crust is a golden brown. Cool on a wire rack until slightly
warm and serve with Vanilla Ice Cream, if desired.
Yields
6 Servings