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Cheddar-Crust Vermont Apple Pie Recipe

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This recipe for Cheddar-Crust Vermont Apple Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Good Housekeeping
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
teaspoon salt
3 tablespoons shortening
cup margarine -or- butter
6 large Cortland apples
2 tablespoons margarine -or- butter
1 tablespoon lemon juice
2/3 cup sugar
teaspoon ground cinnamon
3 ounces grated extra-sharp Cheddar cheese

Directions:
Directions:
In medium bowl, mix 2 cups flour with Cheddar cheese and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and cup margarine or butter (1 stick) until mixture resembles coarse crumbs. Sprinkle 4 to 6 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into 2 balls, 1 slightly larger than the other. Flatten smaller ball into a disk; cover with plastic wrap and refrigerate until ready to use.

On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 2 inches larger all around than inverted 9" deep-dish pie plate. Gently ease dough into pie plate; trim edge leaving 1-inch overhang. Cover and refrigerate at least 30 minutes.

Meanwhile, peel, core, and slice apples into 3/8-inch-thick slices. Place apple slices in large bowl; toss with lemon juice. In small bowl, mix sugar and cinnamon with remaining cup flour. Add sugar mixture to apple slices; toss well to coat. Spoon apple mixture into chilled piecrust; dot with remaining 2 tablespoons margarine or butter.

Preheat oven to 425 F. Roll remaining dough for top crust into 11-inch round. Center round over filling in bottom crust. Trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim and pinch to form high decorative edge. Cut short slashes in top crust to allow steam to escape during baking.

Place sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 1 hour and 15 minutes or until apples are tender when pierced with a knife and pie is bubbly. To prevent overbrowning, cover pie loosely with a tent of foil during last 10 minutes of baking. Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later.

 

 

 

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