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Categories:
sugar cornstarch apple juice port wine butter lemon apples cooking flour salt vegetable shortening Cheddar cheese Water [cold]
Viewed: 45 - Published at: 2 years agoIngredients
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 23 cup apple juice
- 23 cup port wine
- 2 tablespoons butter or margarine
- 1 each lemon (grated peel only)
- 8 medium apples cooking, peeled, sliced
- 2 cups flour, all-purpose sifted
- 1 teaspoon salt
- 23 cup vegetable shortening
- 3/4 cup cheddar cheese, very old, sharp shredded
- 5 tablespoons water cold (or more)
Method
- 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 (190C) 30 to 45 minutes, or until done.
- Serve warm.
