Cheddar Crust Apple Pie
1 cup all-purpose flour
1/3 cup butter-flavored shortening
1/2 cup finely shredded cheddar
3 to 4 tablespoons cold water
5 cups thinly sliced, peeled cooking apples
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
Cheddar Crunch Topping
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
In a mixing bowl, stir together 1 cup flour and 1/4 teaspoon salt.
Cut in the shortening to the size of small peas. Stir in cheese. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Repeat until all is moistened. Form into a ball.
On a lightly floured surface, roll out dough to form a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate; fold under pastry. Finish edge. Do not prick pastry.
In a bowl, combine apples, sugar, 1/4 cup flour, cinnamon and 1/4 teaspoon salt. Transfer to crust.
Prepare topping. Sprinkle over filling. Cover edge with foil.
Bake at 375 degrees F for 25 minutes. Remove foil.
Bake for 20 to 25 minutes more, until top is golden and fruit is tender.
Cheddar Crunch Topping: In a bowl, stir together sugar, flour and salt.
Cut in butter or margarine until mixture is crumbly.
Gently stir in Cheddar cheese.
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