| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Pies, Fruits/nuts, Desserts | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/4 | c | Cornstarch |
| 2/3 | c | Apple juice |
| 2/3 | c | Port |
| 2 | tb | Butter or margarine |
| 1 | Lemon (Grated peel only) | |
| 8 | md | Cooking apples; peeled and sliced |
| 2 | c | Sifted flour |
| 1 | ts | Salt |
| 2/3 | c | Shortening |
| 3/4 | c | Shredded sharp cheddar |
| 5 | tb | Cold water (or more) |
INSTRUCTIONS
FILLING CHEDDAR CHEESE CRUST Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender. To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Roll second half of pastry and cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375F 30 to 45 minutes, or until done. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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