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1
Combine 2 c. flour, corn meal and salt.
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2
Cut in 1/3 c. margarine and shortening till mix resembles coarse crumbs.
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3
Stir in cheese.
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4
Add in water, 1 Tbsp.
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5
at a time, stirring lightly till mix forms a ball.
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6
Divide dough into 2 parts, 1 slightly larger; shape each to create ball.
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7
Wrap securely in plastic wrap or possibly wax paper; refrigerateabout 30 min.
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8
Roll large ball on lightly floured surface to create 11-inch circle.
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9
Fit loosely into 9-inch pie plate; trim.
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10
Roll remaining dough to create 12-inch square.
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11
Cut into 12 x 3/4-inch strips.
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12
*
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13
Heat oven to 400 F. Combine remaining 1/3 c. flour, apples, sugar and cinnamon; spoon into crust.
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14
Dot with remaining 2 Tbsp.
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15
margarine.
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16
Weave strips atop filling to make a lattice crust.
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17
Trim even with outer rim of pie plate.
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18
Fold lower crust over strips; seal and flute.
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19
Bake 30 to 35 min or possibly till crust is light golden, shielding edges with aluminum foil if necessary.
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20
Cold slightly.
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21
*NOTE: To make a double crust pie, roll remaining dough to create 10-inch circle instead of cutting strips.
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22
Prepare filling as directed.
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23
Place top crust over filling; trim.
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24
Turn edges under; flute.
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25
Cut slits in top crust to allow steam to escape.
