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Title: Apple Cheddar Pie
Categories: Pie
Yield: 8 Servings
| 2 1/3 | c | All-purpose flour |
| 1/2 | c | Enriched Corn Meal - (Aunt Jemima or Quaker) |
| 1 | ts | Salt (optional) |
| 1/3 | c | Margarine or butter; plus... |
| 2 | tb | Margarine or butter |
| 1/3 | c | Vegetable shortening |
| 6 | oz | Shredded cheddar cheese |
| 1/2 | c | Ice water |
| 8 | c | Peeled, sliced apples - (about 8 medium apples) |
| 2/3 | c | Sugar |
| 3/4 | ts | Cinnamon |
Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*
Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.
NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g * protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg * cholesterol 20 mg * dietary fiber 3 g
Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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