Apple Cheddar Pie
Yield
8 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅓ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| 1 | teaspoon |
salt
(optional) |
|
| ⅓ | cup |
margarine
or butter, plus 2 tablespoons |
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 6 | ounces |
cheddar cheese
shredded |
|
| ½ | cup |
water
ice cold |
|
| 8 | cups |
apples
peeled, sliced |
|
| ⅔ | cup |
sugar
|
|
| ¾ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 552 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 5 | ml |
salt
(optional) |
|
| 79 | ml |
margarine
or butter, plus 2 tablespoons |
|
| 79 | ml |
vegetable shortening
|
*
|
| 173.4 | ml/g |
cheddar cheese
shredded |
|
| 118 | ml |
water
ice cold |
|
| 1.9 | l |
apples
peeled, sliced |
|
| 158 | ml |
sugar
|
|
| 3.8 | ml |
cinnamon
|
|
Directions
Combine 2 cups flour, corn meal and salt. Cut in ⅓ cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x ¾ inch strips.*
Heat oven to 400℉ (200℃). Combine remaining ⅓ cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.
