Apples and cheddar cheese
are a time-honored taste combination, but in this pie, the cheddar's
in the crust! Tart cranberries are a festive addition to a pie
that could become your new holiday standard.
Cranberry-Apple
Pie with Cheddar Crust
1 1/2 cups all-purpose
flour
1/8 teaspoon salt
1/2 cup vegetable shortening
1 1/2 cups shredded cheddar cheese (6 ounces)
6 tablespoons ice water
1 1/2 cups granulated sugar
3 tablespoons tapioca
1/2 teaspoon ground cinnamon
2 cups cranberries
1/2 cup water
6 cups peeled, sliced apples
1 tablespoon butter or margarine
Combine flour and salt
in a large bowl. Cut in shortening until mixture resembles coarse
crumbs; stir in cheddar cheese, distributing evenly. Sprinkle
with first addition of water to form dough. Shape into a ball;
divide in half. Wrap in plastic wrap and refrigerate for 1 hour.
Meanwhile, combine sugar,
tapioca and cinnamon in a large saucepan. Stir in cranberries
and remaining water. Cook, stirring constantly, until the mixture
boils. Remove from heat and add apples, stirring to coat. Set
aside to cool.
Preheat oven to 400°F.
Roll out half the dough
into a 10-inch circle and place in 9-inch pie plate, letting
edges hang over rim of pan. Spoon apple filling into bottom crust;
dot with butter. Roll out remaining pastry for top crust; place
over fruit mixture. Seal, trim, and flute edges. Cut several
small slits in the top; bake for 45 to 50 minutes or until crust
is golden and filling is bubbling. Cool on a wire rack.
