Apple Cheddar Pie

  • 2-1/3 cup All-purpose flour
  • 1/2 cup Enriched Corn Meal (Aunt Jemima or Quaker)
  • 1 tsp Salt (optional)
  • 1/3 cup Margarine or butter; plus…
  • 2 Tbsp Margarine or butter
  • 1/3 cup Vegetable shortening
  • 6 oz. Shredded cheddar cheese
  • 1/2 cup Ice water
  • 8 cup Peeled, sliced apples (about 8 medium apples)
  • 2/3 cup Sugar
  • 3/4 tsp Cinnamon image placeholder

Combine 2 cups flour, corn meal and salt. Cut in 1/3 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 3/4-inch strips.* Heat oven to 400° F. Combine remaining 1/3 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.

Servings: 8
Submitted by: Recipe Group Member