Apple Cheddar Pie

Ingredients

2 1/3 cup all-purpose flour 1/2 cup enriched corn meal - (aunt jemima o, r quaker) 1 tsp salt (optional) 1/3 cup margarine or butter, plus... 2 tbsp margarine or butter 1/3 cup vegetable shortening 6 oz shredded cheddar cheese 1/2 cup ice water 8 cup peeled, sliced apples - (about 8 me, dium apples) 2/3 cup sugar 3/4 tsp cinnamon	Advertisements

Preparation
 
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine
and shortening until mixture resembles coarse crumbs. Stir in cheese.
Add water, 1 tablespoon at a time, stirring lightly until mixture
forms a ball. Divide dough into 2 parts, 1 slightly larger; shape
each to form ball. Wrap securely in plastic wrap or wax paper; chill
about 30 minutes. Roll large ball on lightly floured surface to form
11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll
remaining dough to form 12-inch square. Cut into 12 x 3/4-inch
strips.*

Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar
and cinnamon; spoon into crust. Dot with remaining 2 tablespoons
margarine. Weave strips atop filling to make a lattice crust. Trim
even with outer rim of pie plate. Fold lower crust over strips; seal
and flute. Bake 30 to 35 minutes or until crust is light golden
brown, shielding edges with aluminum foil if necessary. Cool
slightly.

*NOTE: To make a double crust pie, roll remaining dough to form
10-inch circle instead of cutting strips. Prepare filling as
directed. Place top crust over filling; trim. Turn edges under;
flute. Cut slits in top crust to allow steam to escape.

NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g
* protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg *
cholesterol 20 mg * dietary fiber 3 g

Source: "Hurry, Let s Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias

 

 
Servings:
8

 

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