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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)
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  1. In a mixing bowl, stir together 1 cup flour and 1/4 teaspoon salt.
  2. 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.
  3. 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.
  4. In a bowl, combine apples, sugar, 1/4 cup flour, cinnamon and 1/4 teaspoon salt. Transfer to crust.
  5. Prepare topping. Sprinkle over filling. Cover edge with foil.
  6. Bake at 375 degrees F for 25 minutes. Remove foil.
  7. Bake for 20 to 25 minutes more, until top is golden and fruit is tender.
  8. Cheddar Crunch Topping: In a bowl, stir together sugar, flour and salt.
  9. Cut in butter or margarine until mixture is crumbly.
  10. Gently stir in Cheddar cheese.


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