Red Wine Apple Pie

Directions

Place apples.

¾ cup sugar, the wine and lemon juice in 3- quart saucepan.

Cover and cook over medium heat, stirring occasionally, until apples are just tender, 7 to 8 minutes.

Mix ¼ cup flour, 2 tablespoons sugar and ⅛ teaspoon salt; stir into apple mixture.

Heat to boiling, stirring constantly. Boil and stir 1 minute.

Remove from heat. Stir in butter. Cool to room temperature.

Heat oven to 425'.

Measure 2 cups flour, the cheese and 1 teaspoon salt into bowl; cut in shortening or lard.

Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary.

) Gather pastry into ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board.

Roll one round 2 inches larger than inverted 8-inch pie plate with floured stockinet-covered rolling pin.

Fold pastry into quarters; place in pie plate.

Unfold and ease into pie plate.

Turn apple mixture into pastry-lined pie plate.

Trim overhanging edge of pastry ½ inch from rim of pie plate.

Roll second round of pastry.

Fold into quarters; cut slits so steam can escape. Place over filling and unfold.

Trim overhanging edge of pastry 1 inch from rim of pie plate.

Fold and roll top edge under lower edge, pressing on rim to seal; flute.

Cover edge with 2 to 3-inch strip of sluminum foil to prevent excess browning.

Bake 25 to 30 minutes; remove foil.

Bake 15 minutes.

NOTE1: If using self-rising flour, omit 1 teaspoon salt.

Pie crusts made with self-rising flour difer in flavor and texture from those made with plain flour.

NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can be substituted for the pastry.