Cranberry-Apple Pie with Cheddar Crust
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.
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
- For Crust: 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.
- For Filling: 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 (205°C).
- 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.
Makes 8 servings.