Cider Apple Pie in Cheddar Crust

 

Ingredients

 

Makes 1 (9-inch) pie              

• Crust

• 2 cups sifted all-purpose flour

• 1 cup shredded Cheddar cheese

• 1/2 teaspoon salt

• 2/3 Stick or 2/3 cup all-vegetable shortening

• 5 to 6 tablespoons ice water 

Filling

• 6 cups sliced peeled apples (about 2 pounds or 6 medium)

• 1 cup apple cider

• 2/3 cup sugar

• 2 tablespoons cornstarch

• 2 tablespoons water

• 1/2 teaspoon cinnamon

• 1 tablespoon butter or margarine 

Glaze

• 1 egg yolk

• 1 tablespoon water

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Method:

1. Heat oven to 400°F.

2. For crust, place flour, cheese and salt in food processor bowl. Add shortening. Process 15 seconds. Sprinkle water through food chute, 1 tablespoon at a time, until dough just forms (process time not to exceed 20 seconds). Shape into ball.

3. Divide dough in half. Press between hands to form two 5- to 6-inch "pancakes." Roll and press bottom crust into 9-inch pie plate.

4. For filling, combine apples, apple cider and sugar in large saucepan. Cook and stir on medium-high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes.

5. Combine cornstarch, water and cinnamon. Stir into apples. Cook and stir until mixture comes to a boil. Remove from heat. Stir in butter. Spoon into unbaked pie crust. Moisten pastry edge with water.

6. Roll top crust. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or design in top crust to allow steam to escape.

7. For glaze, beat egg yolk with fork. Stir in water. Brush over top.

8. Bake at 400°F for 35 to 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over browning. Do not over bake. Coot to room temperature before serving.

Note: Golden Delicious, Granny Smith and Jonathan apples are all suitable for pie baking.