Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 1/3 cups all-purpose flour, divided use
• 1/2 cup cornmeal
• 1 tsp. salt
• 1/3 cup PLUS 2 Tbsp. margarine OR butter, divided use
• 1/3 cup vegetable shortening
• 1 1/2 cups (8 oz.) shredded Cheddar cheese
• 1/2 cup water
• 8 cups peeled, cored and sliced apples (about 8 medium)
• 2/3 cup ice water 3/4 tsp. cinnamon
• 8 cups peeled, cored and sliced apples (about 8 medium)
• 2/3 cups sugar

Directions

1. In a large mixing bowl, combine 2 cups of the flour, then cornmeal and salt. Cut in the 1/3 cup margarine and the shortening until mixture resembles coarse crumbs. Stir in cheese. Add ice water, 1 Tbsp. at a time, stirring lightly until mixture forms a ball.

2. Divide dough into 2 parts, 1 slightly larger; shape each to form a ball. Wrap in plastic wrap and chill about 30 minutes.

3. Roll larger ball out on a lightly floured surface to form an 11-inch circle. Fit loosely into a 9-inch pie plate; trim. Roll remaining dough to form a 12- inch square. Cut into 1 × 3/4-inch strips.

4. heat oven to 400 degrees.

5. Combine remaining 1/3 cup flour, the apples, sugar and cinnamon. Spoon into prepared crust. Dot with remaining 2 Tbsp. margarine.

6. Weave the strips of dough on top of the apple mixture, fitting to make a lattice crust. Trim strips even with outer edge of pie plate. Fold lower crust over strips, seal and flute.

7. Bake 30 to 35 minutes or until crust is light golden brown. Shield edges with foil if necessary to prevent burning. Cool slightly before serving.

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