-
1
Preheat oven to 400F.
-
2
FOR CHEDDAR CHEESE PASTRY: Combine flour, cheddar cheese, and salt in a large bowl.
-
3
Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs.
-
4
Add cold water, 1 tablespoons at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball.
-
5
Reserve egg yolk and water.
-
6
Divide dough almost in half.
-
7
Roll out larger half ot a 13-inch cirlcle on a lightly floured surface.
-
8
Line a 9-inch pie plate witrh pastry.
-
9
Trim edge to 1/2 -inch beyond rim of pie plate.
-
10
FOR APPLE FILLING: Combine apples, sugars, flour, cinnamon, nutmeg, and salt in a large bowl; mix well.
-
11
Arrange in the unbaked pie shell.
-
12
Dot with butter.
-
13
Roll our remainnig pastry to an 11-inch circle.
-
14
Place top crust over apples and trim edge ot 1-inch beyond rim of pie plate.
-
15
Fold top crust under lower crust and form a ridge.
-
16
Flute edge.
-
17
Cut slits for steam to escape.
-
18
Combine egg yolk and water.
-
19
Brush over crust.
-
20
Bake at 400F for 40 minutes or until apples are tender and crust is golden brown.
-
21
Cool on a rack.
-
22
Serve warm or cold with scoops of ice cream or slices of cheedar cheese.
