Cranberry-Apple Pie with Cheddar Crust | |
| Crust: | |
| 1 1/2 C | all-purpose flour |
| 1/8 t | salt |
| 1/2 C | vegetable shortening |
| 1 1/2 C | shredded cheddar cheese (6 ounces) |
| 6 T | ice water |
| Filling: | |
| 1 1/2 C | granulated sugar |
| 3 T | tapioca |
| 1/2 t | ground cinnamon |
| 2 C | fresh cranberries |
| 1/2 C | water |
| 6 C | peeled, sliced apples |
| 1 T | butter or margarine |
|
Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs; stir in cheddar cheese, distributing evenly. Sprinkle with water to form dough. Shape into a ball; divide in half. Wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, combine sugar, tapioca and cinnamon in a large saucepan. Stir in cranberries and remaining water. Cook, stirring constantly, until the mixture boils. Remove from heat and add apples, stirring to coat. Set aside to cool. 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 mixture. Seal, trim, and flute edges. Cut several small slits in the top; bake for 45 to 50 minutes or until crust is golden and filling is bubbling. Cool on a wire rack. Recipe courtesy of Cooks Recipes http://www.cooksrecipes.com/ | |