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Los Angeles Times
FILLING
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port wine
2 tb Butter/Margarine
1 Lemon peel; grated
8 md Cooking apples; peeled and
-sliced (abt 7 – 8 cups)
-CHEDDAR CHEESE CRUST-
2 c Flour; sifted
1 ts Salt
2/3 c Shortening
3/4 c Sharp cheddar cheese;
-shredded
5 1/2 tb Water
For the filling, combine sugar and cornstarch in lg saucepan. Stir in
apple juice, port, butter and lemon peel. Cook over medium heat until
mixture boils. Add apples and cook gently until barely tender.
To make Cheddar Cheese crust, mix flour, salt and shortening with
pastry blender until mixture resembles coarse meal. Stir in cheese.
Add water gradually and mix lightly with fork to form dough. Divide
pastry in halves and roll out one half to fit 9-in. pie pan. Roll
second half of pastry and cut into 10 (1/2 in.) strips. Spoon filling
into pastry-lined pan. Weave pastry strips across filling to make
lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve
warm.
Yields
7 servings
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