Recipe - Apple Pie With Cheddar Crust

CRUST
3 cup Softwheat flour such as
White Lily
Preferably; or allpurpose
flour
2 tablespoon Sugar
1 teaspoon Salt
Three fourths cup Grated sharp cheddar cheese;
chilled
One fourth cup Unsalted butter; chilled
One fourth cup Lard; chilled
One fourth cup Solid vegetable shortening;
chilled
5 tablespoon Ice water; up to 7
Tablespoons

FILLING
6 cup Tart baking apples; Rome or
Jonathan, peeled and cut or sliced up
1/3 cup Dark brown sugar
2 tablespoon Apple cider
2 tablespoon Allpurpose flour
1 teaspoon Ground cinnamon
1 teaspoon Anise seeds; ground
One half teaspoon Ground nutmeg
2 tablespoon Fresh lemon juice

For the crust, combine the flour with the sugar and salt in a food
processor. Scatter the cheese over the flour. Cut the butter, lard and
shortening into small pieces, and add them. Process briefly, until a
crumbly meal forms. (Alternatively, combine the ingredients in a bowl with
a pastry blender.) Pour in the smaller amount of water, and process or
blend until the dough holds together, adding the extra water if needed.
Divide the dough into two balls. Wrap these in plastic, and refrigerate
them for at least 30 minutes and as long as 24 hours.

Preheat the oven to 400 degrees.

Combine the apples with the smaller amount of brown sugar, adding the rest
if they taste overly tart. Mix in the remaining ingredients.

Roll out both balls of refrigerated dough on a floured surface. Place one
in the bottom of whichever size pie pan you=re using, add the filling, and
top with the second crust. Crimp the edges and prick a few holes in the top
to allow the steam to escape. Bake the pie for 50 to 55 minutes, until the
crust seems well set and lightly browned. Check it after 25 to 30 minutes,
covering the edges with foil if they appear to be browning too rapidly.
Serve the pie warm or at room temperature.

Yield: 1 10inch pie or a 9inch deepdish pie

Recipe by: DEAN FEARING SHOW #HE1A09

Posted to MCRecipe Digest V1 #786 by Sue suechef@sover.net on Sep 17,
1997