Recipe - Apple-Cranberry Pie With Cheddar Cheese Crust

CRUST
2 cup Flour
One half teaspoon Salt
1/3 cup Cheddar Cheese; shredded
1/3 cup Shortening
6 tablespoon Cold Butter; cut in small
pieces
One fourth cup Cold Water

FILLING
1 1/3 cup Sugar
Three fourths teaspoon Ground Cinnamon
One fourth teaspoon Ground Nutmeg
3 tablespoon Flour
7 cup Apples; peel & core*
Three fourths cup Cranberries; coarsely
chopped
2 tablespoon Cold Butter; cut in small
pieces
Milk & Sugar For Topping

*Slice apples 1/8 to One fourth inch thick.

FOR THE CRUST:

In lge. bowl combine flour, salt & cheese and mix to combine. Cut in
shortening and butter until particles are size of peas. Sprinkle in cold
water, 1 tbs. at a time, and mix with fork just until dough comes together
in ball. Do not overmix. (If dough is too soft to hndle, press gently into
disk and refrigerate about 20 minutes.)

Divide dough into 2 pcs. Roll out into 2 circles a bit bigger thath 9 inch
pie pan. Brush off excess flour, then gently foll up crust onto rolling
pin. Unroll into pie pan and ease crust into pan. Roll Crust over at edges,
trimming off excess dough. Crimp with fingers to make pretty crust edge.
Cover with plastic wrap while making filling.

FOR THE FILLING:

In lge. bowl, toss together sugar cinnamon, nutmeg, flour, apples and
cranberries. Mound apple mixture evenly in pastrylined pie pan. Dot apples
with butter and cover with top crust. Seal and flute edges with fingertips.
Make several slits on top to allow steam to escape. For shiny, sugary top,
brush crust lightly with milk and sprinkle with sugar.

Bake at 425° for 10 minutes, then reduce temp. to 375° and bake about 50
minutes or until crust is nicely browned and apples are cooked through.

Makes 1 pie (9")

(Adapted from "Pacific Northwest the Beautiful Cookbook, HarperCollins,
1993)

Palm Beach Post Food Section 3/12/98 billspa@icanect.net
Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
15, 1998