Apple Cheddar Pie
Author: Kitchens
  • 2 1/3 Cups all-purpose flour
  • 1/2 Cup enriched corn meal (Aunt Jemima or Quaker)
  • 1 teaspoon salt (optional)
  • 1/3 Cup butter; plus...
  • 2 Tablespoons butter
  • 1/3 Cup vegetable shortening
  • 6 ounces shredded Cheddar cheese
  • 1/2 Cup ice water
  • 8 Cups peeled, sliced apples (about 8 medium apples)
  • 2/3 Cup sugar
  • 3/4 teaspoons cinnamon
  1. Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup butter and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
  2. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*
  3. Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons butter.
  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 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
*NOTE: To make a double crust pie as shown here, roll remaining dough to form 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.

* calories 551
* carbohydrates 67 g
* protein 10 g
* fat 27 g
* calcium 170 mg
* sodium 260 mg
* cholesterol 20 mg
* dietary fiber 3 g
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