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Cranberry Apple Pie With Cheddar Crust
Ingredients
- 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 which could become your new holiday standard.
- 1 1/2 c. flour
- 1/8 tsp salt
- 1/2 c. shortening
- 6 ounce cheddar cheese, grated
- 6 Tbsp. water
- 1 1/2 c. sugar
- 3 Tbsp. tapioca
- 1/2 tsp grnd cinnamon
- 2 c. cranberries
- 1/2 c. water
- 6 c. sliced, cored and peeled apples
- 1 Tbsp. butter or possibly margarine
Directions
- Combine flour and salt in a large bowl. Cut in shortening till mix resembles coarse crumbs; stir in cheddar cheese, distributing proportionately. Sprinkle with first addition of water to create dough. Shape into a ball; divide in half.
- Wrap in plastic wrap and chill for 1 hour.
- Meanwhile, combine sugar, tapioca and cinnamon in a large saucepan. Stir in cranberries and remaining water. Cook, stirring constantly, till the mix boils. Remove from heat and add in apples, stirring to coat. Set aside to cold.
- Preheat oven to 400 F.
- 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 mix.
- Seal, trim, and flute edges. Cut several small slits in the top; bake for 45 to 50 min or possibly till crust is golden brown and filling is bubbling. Cold on a wire rack.
- Servings: 8
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