Apple Pie In Cheddar Crust

Methods/steps

preheat oven to 400°F.
for cheddar cheese pastry, combine flour, cheddar cheese, and salt in a large bowl. cut in crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. reserve egg yolk and water.
divide dough almost in half. roll out larger half to a 13-inch circle on a lightly floured surface. line a 9-inch pie plate with pastry. trim edge to 1/2 inch beyond rim of pie plate.
for apple filling, combine apples, sugars, flour, cinnamon, nutmeg, and salt in a large bowl; mix well. arrange in the unbaked pie shell. dot with butter.
roll out remaining pastry to an 11-inch circle. place top crust over apples and trim edge to 1 inch beyond rim of pie plate. fold top crust under lower crust and form a ridge. flute edge. cut slits for steam to escape. combine egg yolk and water. brush over crust.
bake at 400°F for 40 minutes or until apples are tender and crust is golden brown. cool on a rack.
serve warm or cold with scoops of ice cream or slices of cheddar cheese.