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Apple Cheddar Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

2 1/3  c  All-purpose flour
1/2  c  Enriched Corn Meal
    -- (Aunt Jemima or Quaker)
1  t  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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