Recipe - Our Traditional Apple Pie

PASTRY
One half cup Shortening
2 cup Flour
Three fourths teaspoon Salt
1 cup Shredded Cheddar cheese
6 (up to)
8 tablespoon Cold water
Melted shortening

FILLING
6 lg Tart apples
One half Lemon; juice of
1 Stick butter; separated
One half cup Sugar
2 tablespoon Flour
One fourth teaspoon Nutmeg
2 teaspoon Cinnamon

Pastry: Work shortening into sifted flour and salt until mixture resembles
small peas in size. Lightly stir in cheese. Add water until it holds the
mixture together. Roll out to form bottom and top crusts for a 9 inch pie
pan. Place bottom crust in pan and brush with melted shortening.

Filling: Pare, core and slice apples. Place enough apples over crust to
almost fill pan. Squeeze lemon juice over apples. Cut One half stick butter
into small pieces and scatter over apples. Mix dry ingredients and sprinkle
over apples.

Cover with crust, flute the edge and make cutouts for steam to escape
during baking. Dot with remaining One half stick butter cut into small pieces.
Bake at 450ø until edges brown. Reduce oven to 350ø and bake about 30
minutes. Yield: 8 servings.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.