---------- Recipe via Meal-Master (tm) v8.01
       Title: Apple Pie in Cheddar Crust
  Categories: Cheese/eggs, Desserts, Fruits, Pies
       Yield: 6 servings
 -------------------------------CHEDDAR CRUST-------------------------------
       2 c  Unbleached Flour; Sifted          2/3 c  Vegetable Shortening
   1 1/4 c  Cheddar; Md, Shredded               1 x  Water; Iced
     1/2 ts Salt                          
       7 c  Apples; *                           2 tb Butter Or Regular Margarine
     1/2 c  Sugar                               1 ea Egg Yolk; Lg, Beaten
       2 tb Unbleached Flour                    1 tb Water
     1/2 ts Cinnamon; Ground               
   *    Use tart cooking apples such as Macs or Granny Smith’s.  Core, pare
   Combine the flour, cheese and salt in a bowl.  Using a pastry blender or
   two knives, cut in the shortening until coarse crumbs form.  Sprinkle the
   iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs
   until a dough is formed.  Press the dough firmly into a ball.
   Divide the pastry almost in half and roll out the larger half, on a
   lightly floured surface, to a 13-inch circle.  Line a 9-inch pie plate
   with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie
   plate.  (Note:  When lining the pie plate, be careful not to stretch the
   pastry when spreading it out.  This will cause holes or the pastry will
   shrink and the filling will run over in the oven as it is baked.  Place in
   the pie plate and gently, working from the center, spread the pastry out
   until it covers the bottom of the pie plate and then lay the rest of the
   pastry over the rim and trim.)  Combine the apples, sugar, flour, and
   cinnamon in a bowl, mixing well.  Arrange the apple mixture in the pastry
   lined pie plate.  Roll out the remaining pastry to an 11-inch circle.
   Gently fold into quarters and cut steam slits in the folds.  Unfold the
   crust and place on top of the filling, trimming the crust to 1-inch beyond
   the rim of the pie plate.  Fold the top crust under the lower one and
   flute to form a ridge around the edge of the pie plate.  Combine the egg
   yolk and water, then brush the mixture over the top crust and rim.  Bake
   in a 400 degree F. oven for 45 to 50 minutes or until apples are tender
   and the crust is a golden brown.  Cool on a wire rack until slightly warm
   and serve with Vanilla Ice Cream, if desired.