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1
FOR THE PASTRY: In a large mixing bowl, whisk together the flour, sugar & salt, mixing well, then scatter butter over the dry ingredients & toss to coat the butter pieces.
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2
Using a pastry blender, cut the butter into the flour until the butter is broken into pea-size pieces.
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3
Add the shortening & continue to cut until all of the butter & shortening is cut into small pieces.
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4
Sprinkle the cheese over the flour/butter mixture & cut briefly.
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5
Sprinkle about half of the water over the flour/butter/cheese mixture, tossing well with a fork to dampen the mixture.
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6
Add the remaining water & continue to toss & mix, pulling the mixture up from the bottom of the bowl, then pressing down again.
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7
Add more water, if necessary, by the teaspoon to make a dough that comes together.
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8
Using your hands, pack the pastry into 2 balls, as you would pack a snowball, making one ball slightly larger than the other~ The larger one will be for the bottom crust.
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9
Knead each ball once or twice, then, on a floured work surface, flatten the balls into 3/4-inch-thick disks.
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10
Wrap disks in plastic wrap & refrigerate for about 1 hour before rolling.
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11
When the disks have chilled, on a sheet of lightly floured waxed paper & with a floured rolling pin, roll the larger portion of the pastry into a circle that is 13 1/2 inches across.
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12
Invert the pastry over a 9-inch deep-dish pie pan, center it & then peel off the paper, before gently tucking the pastry into the pan, without stretching it.
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13
Let the overhang drape over the edge of the pan, & refrigerate it that way.
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14
While the pie shell is chilling .
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15
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16
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17
FOR THE FILLING: In a large mixing bowl, combine the apples, sugar & lemon juice, then set aside for 10 minutes.
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18
Preheat the oven to 400 degrees F.
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19
When the apples have set for 10 minutes, stir in the walnuts if you're using them, then sprinkle 2 1/2 tablespoons of flour over the filling, using the other 1/2 tablespoon of flour ONLY if the apples are very juicy.
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20
On another sheet of lightly floured waxed paper, roll the other half of the pastry into a circle that is 11 1/2 inches across.
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21
Turn the filling into the refrigerated pie shell & smooth the top with your hands, then lightly moisten the rim of the pie shell.
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22
Invert the top pastry over the filling, center it, & peel off the paper.
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23
Press the top & bottom pastries together along the dampened edge.
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24
Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
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25
With a fork or paring knife, poke several steam vents in the top of the pie, & put a couple of vents near the edge of the crust, so you can check the juices there later.
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26
Put the pie directly on the center oven rack & bake for 25 minutes.
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27
Remove the pie from the oven & place it on a large, dark baking sheet covered with aluminum foil.
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28
Reduce the oven temperature to 375 degrees F, then put the pie, along with the baking sheet, back in the oven & bake another 40-45 minutes or until the top is dark golden brown & any visible juices bubble thickly.
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29
Transfer the pie to a wire rack & let cool briefly before serving.
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30
The cheddar flavor is much better when the pie is served very warm, & it's outstanding when served with a full slice of the extra-sharp cheddar on the side!
