---------- Recipe via Meal-Master (tm) v8.05

Title: Apple Pie in Cheddar Crust
Categories: Fruits, Pies
Yield: 6 Servings

-------------------------------CHEDDAR CRUST-------------------------------
2 c Unbleached flour; sifted
1 1/4 c Medium sharp Cheddar
-shredded
1/2 ts Salt
2/3 c Shortening
Water; iced

----------------------------------FILLING----------------------------------
7 c Apples; *
1/2 c Sugar
2 tb Unbleached flour
1/2 ts Cinnamon; ground
2 tb Butter; or regular margarine
1 lg Egg yolk; beaten
1 tb 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.

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.)

FILLING:

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.

Recipe FROM: recipesource.com

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