Saturday, October 27, 2012

Dad's Cheese Apple Pie

What made this so good was that my dad wasn't too accurate with measuring, so there was always extra cheese (and use extra-old or sharp cheddar, not those lame low fat or imitation cheddars). Plus his crust was always VERY thick, which really gave the cheese its punch. I've never been an apple pie fan, but I ALWAYS requested this!  - Marg

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Dad's Cheese Apple Pie

For pastry:

3/4 cup grated cheddar, fairly well packed

3 T shortening

3/4 cup flour

1/4 tsp salt

2 T cold water

For filling:

3 apples, pared, cored and sliced

1/4 tsp cinnamon

2/3 cup brown sugar

For topping:

3/4 cup flour

1/4 cup brown sugar

1/4 cup grated cheddar

3 T cold firm butter

Pastry:  Cream together cheese and shortening, then cut in flour and salt until dough resembles coarse meal.  Drizzle in water and toss with a fork.  Press into a ball and roll out on floured cloth to fit a shallow pie plate and make a high fluted edge.

Filling: Combine filling ingredients and fill pie crust.

Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is the size of peas.  Spread topping over apples and make smooth by pressing with palms.

Bake: at 375 for 45 minutes.

1 comment:

  1. Oh my gosh, this sounds soooo good! We always ate apple pie with extra sharp, white cheddar. Can't wait to try it!