MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: RED WINE APPLE PIE
  Categories: Desserts, Red wine
       Yield: 6 servings
       5 c  Tart apples,cored/thin slice
     1/4 c  Sweet red wine
     1/4 c  All-purpose flour
     1/8 ts Salt
       2 c  All-purpose flour (see NOTE1)
       1 ts Salt
       2 tb Shortening
       5 tb Cold water
     3/4 c  Sugar
       1 tb Lemon juice
       2 tb Sugar
       3 tb Butter or margarine
       1 c  Shredded Cheddar cheese
     2/3 c  Shortening
     2/3 c  Lard
   Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart
   saucepan. Cover and cook over medium heat, stirring occasionally,
   until apples are just tender, 7 to 8 minutes.
   Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir
   into apple mixture. Heat to boiling, stirring constantly. Boil and
   stir 1 minute. Remove from heat. Stir in butter. Cool to room
   Heat oven to 425'. Measure 2 cups flour, the cheese and 1 teaspoon
   salt into bowl; cut in shortening or lard. Sprinkle in water, 1
   tablespoon at a time, mixing until all flour is moistened and pastry
   almost cleans side of bowl (1 to 2 teaspoons water can be added if
   Gather pastry into ball; divide in half and shape into 2 flattened
   rounds on lightly floured cloth-covered board. Roll one round 2
   inches larger than inverted 8-inch pie plate with floured
   stockinet-covered rolling pin. Fold pastry into quarters; place in
   pie plate. Unfold and ease into pie plate.
   Turn apple mixture into pastry-lined pie plate. Trim overhanging edge
   of pastry 1/2 inch from rim of pie plate. Roll second round of
   pastry. Fold into quarters; cut slits so steam can escape. Place over
   filling and unfold. Trim overhanging edge of pastry 1 inch from rim
   of pie plate. Fold and roll top edge under lower edge, pressing on
   rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum
   foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
   Bake 15 minutes.
   NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts
   made with self-rising flour difer in flavor and texture from those
   made with plain flour.
   NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can
   be substituted for the pastry.