Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.
From Ontario Apple Growers. Serves six.
Cheddar Crust:
2 1/4 cups all-purpose flour
3/4 tsp salt
1/2 cup vegetable shortening
1/4 cup cold butter (cut into small pieces)
1 3/4 cups old cheddar cheese
5 to 6 tbsp ice water
Apple Filling:
6 cups sliced peeled harvest apples
1 tbsp lemon juice
1/3 cup granulated sugar
1 tbsp all-purpose flour
1/2 tsp cinnamon
1 egg yolk
1 tsp milk
In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.
Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.
On lightly floured surface, roll out pastry for bottom crust to 1/8-inch thickness. Place in 9-inch pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In a small bowl, beat together egg yolk and milk; brush top of pie with mixture.
Bake on bottom rack in a 425°F (220°C) oven for 15 minutes then reduce temperature to 350°F (180°C) and bake for about 40 minutes or until apples are tender and crust is golden brown.