---------- Recipe via Meal-Master (tm) v8.05
       Title: Fried Apple Pies - Memory Food
  Categories: Pies
       Yield: 1 Servings
 --------------------------BEV CHRISTENSEN MGBE35A--------------------------
 -------------------------------CHEESE PASTRY-------------------------------
       2 c  Sifted all purpose flour
       1 ts Salt
       4 oz Cheddar cheese (about 1 cup
            - grated) grate, then
            - refrigerate
     2/3 c  Shortening or lard
       5 tb Ice water
 -------------------------------APPLE FILLING-------------------------------
       2 lb Cooking apples, peeled,
            - cored, and coarsely diced
            - (about 3 cups)
     1/3 c  Hot water
       4 oz Cheddar cheese (about 1
            - cup grated)
     1/4 c  Sugar, more if apples are
            - very tart
       1 ts Cinnamon
       2 tb Butter
       4 ts Lemon juice
       4 tb Shortening or lard for
            - frying
   Have all ingredients very cold. Cheese Pastry Sift flour and salt together
   in a bowl. Stir grated cheese into flour mixture. add shortening or lard
   and cut in with pastry blender or two knives until pieces are size of small
   peas. Sprinkle ice water over mixture, a teaspoon at a time, mixing lightly
   with a fork after each addition. Add only enough water to hold pastry
   together. Work quickly and do not over handle. Shape into 2 balls (wrap in
   plastic wrap and refrigerate) Apple Filling Place apples, hot water in
   saucepan, cover and simmer, stirring occasionally, until apples are barely
   tender (about 5 to 10 minutes.  Drain thoroughly and add butter and lemon
   juice. Mix grated cheese with sugar and cinnamon and add to apple mixture.
   Stir only enough to mix ingredients evenly. Set aside. Flatten one ball of
   pastry on a lightly floured surface. Roll from center to edge into a round
   about 1/8 inch thick. With knife or spatula, loosen pastry from surface
   whenever sticking occurs; lift pastry slightly and sprinkle flour
   underneath. Cut into 6-inch rounds, using a saucer as a guide. Spoon about
   2 Tablespoons of the apple filling onto one half of each round. Moisten the
   edge of one half of the round with water to help form a tight seal and fold
   other half of the round over the filling. Press edges together with a fork.
   Repeat with the other pastry ball. Heat lard or shortening in the skillet
   over medium heat. Place as many pies as will fit in skillet without
   crowding. Fry pies on one side 8 to 10 minutes, or until golden brown. Turn
   and fry until other side is golden brown. Add more shortening or lard if
   necessary to keep pies from sticking. Serve warm with ice cream or slices
   or sharp cheddar cheese, or glaze with a sugar glaze if desired.
   Source: The Cheese Cookbook Bev in Orange 8/94