50+ Friends Club Cookbook -- Pies and Pastries -- Cider Apple Pie With Cheddar Crust

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Cider Apple Pie With Cheddar Crust

From the Kitchen of: Happy

Combine flour, cheese and salt in food processor. Add butter flavor shortening. Process for 15 seconds. Sprinkle water through the food chute 1 tablespoon at a time until dough forms into a ball. (Processing time need not exceed 20 seconds.)
Flour rolling surface and rolling pin. Roll dough for bottom crust into circle 1 inch larger than upside down, 9 inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edges even with pie plate.
- Combine apples, cider and sugar in large saucepan. Place on medium high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Combine cornstarch, water and cinnamon. Stir into apples. Cook and stir until mixture boils. Remove from heat.
- Stir in butter. Spoon into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or design in top crust. Bake at 400 degrees 35-40 minutes. Cover edge of crust with foil, if necessary, to prevent burning. Cool to room temperature before serving.

Filling
6	cups of	peeled, sliced, cooking apples
1	C	Apple cider
1/2	tsp	Cinnamon
1	tbsp	Butter or margarine
2/3	C	Sugar
3	tbsp	Cornstarch
2	tbsp	Water