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APPLE PIE IN CHEDDAR CRUST

Category:    Cheese, Desserts, Fruits, Pies
Yield:6 servings
 
-------------------------------CHEDDAR CRUST-------------------------------
      2 c  Unbleached Flour; Sifted          2/3 c  Vegetable Shortening
  1 1/4 c  Cheddar; Md, Shredded               1 x  Water; Iced
    1/2 ts Salt                          

----------------------------------FILLING----------------------------------
      7 c  Apples; *                           2 tb Butter Or Regular Margarine
    1/2 c  Sugar                               1 ea Egg Yolk; Lg, Beaten
      2 tb Unbleached Flour                    1 tb Water
    1/2 ts Cinnamon; Ground               
 
  *    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.
 

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