Apple-Cranberry Pie With Cheddar Cheese Crust

Recipe Ingredients

		Crust
2 cups	125g / 4.4oz	Flour
1/2 teaspoon	2.5ml	Salt
1/3 cup	48g / 1.7oz	Cheddar cheese - shredded
1/3 cup	65g / 2.3oz	Shortening
6 tablespoons	90ml	Cold butter - cut in small pieces
1/4 cup	59ml	Cold water
		Filling
1 1/3 cups	263g / 9.3oz	Sugar
3/4 teaspoon	3.8ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
3 tablespoons	45ml	Flour
7 cups	1659ml	Apples - peel & core*
3/4 cup	69g / 2.4oz	Cranberries - coarsely chopped
2 tablespoons	30ml	Cold butter - cut in small pieces
		Milk & sugar for topping

Recipe Instructions

FOR THE CRUST:  In large bowl combine flour, salt & cheese and mix to combine. Cut in shortening and butter until particles are size of peas. Sprinkle in cold water, 1 tbs. at a time, and mix with fork just until dough comes together in ball. Do not over-mix. (If dough is too soft to handle, press gently into disk and refrigerate about 20 minutes.)

Divide dough into 2 pcs. Roll out into 2 circles a bit bigger than 9-inch pie pan. Brush off excess flour, then gently fold up crust onto rolling pin. Unroll into pie pan and ease crust into pan. Roll Crust over at edges, trimming off excess dough. Crimp with fingers to make pretty crust edge. Cover with plastic wrap while making filling.

FOR THE FILLING:  In large bowl, toss together sugar cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly in pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on top to allow steam to escape. For shiny, sugary top, brush crust lightly with milk and sprinkle with sugar.

Bake at 425F for 10 minutes, then reduce temp. to 375F and bake about 50 minutes or until crust is nicely browned and apples are cooked through.

Hints

Slice apples 1/8 to 1/4 inch thick.

Source:
Taste of Home Magazine, Aug/Sept '94, p. 26; Adapted from "Pacific Northwest the Beautiful Cookbook, HarperCollins, 1993

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