This is a print preview of "Apple Cheddar Pie" recipe.

Apple Cheddar Pie Recipe
by Global Cookbook

Apple Cheddar Pie
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  Servings: 8

Ingredients

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

Directions

  1. Combine 2 c. flour, corn meal and salt. Cut in 1/3 c. margarine and shortening till mix resembles coarse crumbs. Stir in cheese. Add in water, 1 Tbsp. at a time, stirring lightly till mix forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to create ball. Wrap securely in plastic wrap or possibly wax paper; refrigerateabout 30 min.
  2. Roll large ball on lightly floured surface to create 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to create 12-inch square. Cut into 12 x 3/4-inch strips.*
  3. Heat oven to 400 F. Combine remaining 1/3 c. flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 Tbsp. margarine.
  4. 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 min or possibly till crust is light golden, shielding edges with aluminum foil if necessary. Cold slightly.
  5. NOTE: To make a double crust pie, roll remaining dough to create 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.