Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Pastry:
• 1 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup solid vegetable shortening
• 3/4 cup shredded sharp cheddar cheese
• 3 to4 Tbsp. ice water
• Filling:
• 1/3 cup powdered nondairy creamer
• 1/3 cup packed light-brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/4 cup (1/2 stick) butter, cut into small pieces
• 4 Granny Smith apples (1 3/4 lbs.), peeled , cored and cut into 1/2 inch thick slices
• 2 Tbsp. lemon juice
• 1/2 tsp. almond extract

Directions

1. Pastry: Mix flour and salt in bowl. With pastry blender, cut in shortening until mixture is crumbly. Add cheese. Sprinkle water over flour mixture, tossing with fork, until dough comes together. Do not over mix. Wrap in plastic wrap; refrigerate 1 hour.

2. Grease nonstick baking sheet. Flatten dough on sheet. Cover with plastic wrap. Roll into 12-inch circle. Remove plastic wrap Make 1/2 inch rim; flute.

3. Heat oven to 400 degrees.

4. Filling: Mix creamer. brown sugar, flour, granulated sugar, cinnamon, nutmeg and salt in bowl Sprinkle half over crust. With pastry blender, cut butter into remaining half of sugar mixture until crumbly.

5. Arrange apple slices on crust. Mix lemon juice and almond extract; sprinkle over apples. Top with sugar butter mixture.

6. Bake in 400 degree oven 35 to 40 minutes, until apples are tender. Cool on sheet on rack 15 minutes. Run large spatula under tart to loosen. Slide onto serving dish. Serve warm.

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