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1
Combine 2 cups flour, corn meal and salt.
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2
Cut in 13 cup margarine and shortening until mixture resembles coarse crumbs.
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3
Stir in cheese.
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4
Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball.
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5
Divide dough into 2 parts, 1 slightly larger; shape each to form ball.
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6
Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
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7
Roll large ball on lightly floured surface to form 11-inch circle.
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8
Fit loosely into 9-inch pie plate; trim.
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9
Roll remaining dough to form 12-inch square.
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10
Cut into 12 x 3/4 inch strips.
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11
*
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12
Heat oven to 400F (200C).
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13
Combine remaining 13 cup flour, apples, sugar and cinnamon; spoon into crust.
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14
Dot with remaining 2 tablespoons margarine.
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15
Weave strips atop filling to make a lattice crust.
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16
Trim even with outer rim of pie plate.
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17
Fold lower crust over strips; seal and flute.
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18
Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary.
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19
Cool slightly.
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20
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips.
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21
Prepare filling as directed.
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22
Place top crust over filling; trim.
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23
Turn edges under; flute.
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24
Cut slits in top crust to allow steam to escape.
