This is a recipe I've had since 1983-84. It's one of the first pies I ever learned how to make. It was a big hit with the family during the holidays!!
Cheddar-Apple Pie
Cheddar pastry for two crusts
1 3/4 cups of all purpose flour
1 teaspoon salt
1/2 cup shortening
1 cup finely shredded cheddar cheese
7-8 tablespoons of water
Stir flour, salt and cheese together in a medium bowl. With a pastry blender or fork, cut in shortening until pieces are the size of small peas. Add the smaller amount of water and toss with a fork until all flour is moistened and mixture starts to form a ball. If necessary, add remaining water to crumbs in the bottom of the bowl. Gather dough in hands and gently shape into a flat ball.
Cheddar-apple pie:
double crust cheddar pastry
3/4 cup sugar
2 tablespoons of all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter
6-7 cups thinly sliced apples(your choice)
Direction:
Prepare dough for pastry as above. Combine sugar, flour, cinnamon, salt and nutmeg. Cut in butter until pieces are the size of large peas. Place apple slices in a large bowl. Add sugar mixture and toss to coat apples. Preheat oven to 375 degrees. Divide dough into two equal portions. On a lightly floured surface, roll out one portion into an 11-inch circle. Fit into a 9-inch pie pan. Spoon apple mixture into the unbaked pie shell. Trim edge of dough to rim of pan. Roll out remaining dough to a 12 inch circle. Cut slits as desired or slice into strip for lattice topping. Fit over filling. Fold top edge under bottom edge and flute as desired. Glaze and top as desired. Cover with foil and bake 25 mins. Remove foil and bake 25 to 30 minutes longer until golden brown, apples are tender and juices are bubbly.
*Just a side note, I always tended to do a lattice top for my pies. I just like how they look. It's just a personal preference. :)
