---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Pie in Cheddar Crust
  Categories: Fruits, Pies
       Yield: 6 Servings
  
 -------------------------------CHEDDAR CRUST-------------------------------
       2 c  Unbleached Flour; Sifted
   1 1/4 c  Medium Sharp Cheddar
            -shredded
     1/2 ts Salt
     2/3 c  Vegetable Shortening
            -Water; Iced
 
 ----------------------------------FILLING----------------------------------
       7 c  Apples; *
     1/2 c  Sugar
       2 tb Unbleached Flour
     1/2 ts Cinnamon; Ground
       2 tb Butter; Or Regular Margarine
       1 lg Egg Yolk; Beaten
       1 tb -Water
  
   *    Use tart cooking apples such as Macs or Granny Smith’s. Core, pare
   
   CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry
   blender or two knives, cut in the shortening until coarse crumbs form.
   Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss
   the crumbs until a dough is formed. Press the dough firmly into a ball.
   FILLING: Divide the pastry almost in half and roll out the larger half, on
   a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
   with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie
   plate.  (Note: When lining the pie plate, be careful not to stretch the
   pastry when spreading it out. This will cause holes or the pastry will
   shrink and the filling will run over in the oven as it is baked. Place in
   the pie plate and gently, working from the center, spread the pastry out
   until it covers the bottom of the pie plate and then lay the rest of the
   pastry over the rim and trim.)
   
   FILLING: Combine the apples, sugar, flour, and cinnamon in a bowl, mixing
   well. Arrange the apple mixture in the pastry lined pie plate. Roll out the
   remaining pastry to an 11-inch circle. Gently fold into quarters and cut
   steam slits in the folds. Unfold the crust and place on top of the filling,
   trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top
   crust under the lower one and flute to form a ridge around the edge of the
   pie plate. Combine the egg yolk and water, then brush the mixture over the
   top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or
   until apples are tender and the crust is a golden brown. Cool on a wire
   rack until slightly warm and serve with Vanilla Ice Cream, if desired.
  
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