in category Pie Recipes
Cheddar Crust2-1/4 cups flour
3/4 tsp. salt
1/2 cup Vegetable shortening
1/4 cup butter, chilled and cut into small pieces
1-3/4 cups Cheddar cheese, shredded
5 to 6 Tbl. cold water
Apple Filling:
6 cups apples, sliced and peeled
1 Tbl. lemon juice
1/3 cup granulated sugar
1 Tbl. all-purpose flour
1/2 tsp. cinnamon
1 egg Yolk
1 tsp. milk
Please note that Paulred, Northern Spy, Spartan, & Cortland are the best types of apple to use with this recipe.
In a large bowl, combine flour, and salt. With a pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little bit at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill for 30 minutes.
Mean while prepare filling.
In a large bowl, toss apples and lemon juice. In a smaller bowl, combine sugar, flour, and cinnamon; stir into apples.
On lightly floured surface, roll out pastry for bottom crust to 1/8-inch (3mm) thickness. Place in 9-inch pie plate; trim edge even with the rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In a small bowl, beat together egg yolk and milk; brush top of pie with mixture.
Bake on the bottom rack in a 425° oven for 15 minutes then reduce temperature to a 350° and bake for about 40 minutes or until apples are tender and crust is golden brown.
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