Apple Pie with Cheddar Cheese Crust
Yield
1 piePrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| ⅔ | cup |
apple juice
|
|
| ⅔ | cup |
port wine
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | each |
lemon zest
grated |
*
|
| 8 | medium |
apples
peeled and sliced |
|
| Cheddar crust | |||
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 5 ½ | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 355 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 158 | ml |
apple juice
|
|
| 158 | ml |
port wine
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | each |
lemon zest
grated |
*
|
| 8 | medium |
apples
peeled and sliced |
|
| Cheddar crust | |||
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
salt
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 177 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 83 | ml |
water
|
|
Directions
For the filling, combine sugar and cornstarch in large saucepan.
Stir in apple juice, port, butter and lemon peel.
Cook over medium heat until mixture boils.
Add apples and cook gently until barely tender.
To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal.
Stir in cheese.
Add water gradually and mix lightly with fork to form dough.
Divide pastry in halves and roll out one half to fit 9-inch pie pan.
Roll second half of pastry and cut into 10 (½ inch) strips. Spoon filling into pastry-lined pan.
Weave pastry strips across filling to make lattice top.
Bake at 375 deg.
30 to 45 min. or until done.
Serve warm.
