Directions: |
Directions:1. Preheat oven to 375º F. In a medium bowl, stir together the 2 cup flour and ¼ tsp salt. Using a pastry blender, cut in shortening until pieces are pea-size. Stir in cheese. Sprinkle 1 T. of the cold water over part of the cheese mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 T. of the cold water at a time, until all of the flour mixture is moistened. Form dough into a ball.
2. On a lightly floured surface, use your hands to slightly flatten dough ball into a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Line a 9-inch pie plate with pastry circle. Trim to ½ inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry.
3. To make the cheddar crunch topping: In a medium bowl, stir together ¾ c. sugar, ¾ c. flour and ¼ tsp. salt. Using a pastry blender, cut in ⅓ c. butter until mixture is crumbly. Gently stir in 1 c.grated cheese.
4. Combine apples, sugar the 2 T. flour, cinnamon, and ¼ tsp. salt. Spoon into pastry-lined pie plate. Sprinkle Cheddar Crunch Topping over filling. To prevent over browning, cover pie edge with foil. Bake pie for 40 minutes. Remove foil. Bake about 20 minutes more until crust is golden brown and fruit is tender. Cool on a wire rack. Serve or cover and chill with 2 hours. Makes 8 servings. |
This recipe for Cheesy Apple Pie is from