Apple cheddar pie

 
                             APPLE CHEDDAR PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/3   c            All-purpose flour
      1/2   c            Enriched Corn Meal
                         -- (Aunt Jemima or Quaker)
    1       t            Salt (optional)
      1/3   c            Margarine or butter -- plus...
    2       tb           Margarine or butter
      1/3   c            Vegetable shortening
    6       oz           Shredded cheddar cheese
      1/2   c            Ice water
    8       c            Peeled, sliced apples
                         -- (about 8 medium apples)
      2/3   c            Sugar
      3/4   ts           Cinnamon
 
   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
  
 
 
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