Our traditional apple pie

Yield: 8 Servings

Measure Ingredient
½ cup Shortening
2 cups Flour
¾ teaspoon Salt
1 cup Shredded Cheddar cheese (up to)
8 tablespoons Cold water
Melted shortening
6 larges Tart apples
½ Lemon; juice of
1 Stick butter; separated
½ cup Sugar
2 tablespoons Flour
¼ teaspoon Nutmeg
2 teaspoons Cinnamon

PASTRY

FILLING

Pastry: Work shortening into sifted flour and salt until mixture resembles small peas in size. Lightly stir in cheese. Add water until it holds the mixture together. Roll out to form bottom and top crusts for a 9 inch pie pan. Place bottom crust in pan and brush with melted shortening.

Filling: Pare, core and slice apples. Place enough apples over crust to almost fill pan. Squeeze lemon juice over apples. Cut ½ stick butter into small pieces and scatter over apples. Mix dry ingredients and sprinkle over apples.

Cover with crust, flute the edge and make cutouts for steam to escape during baking. Dot with remaining ½ stick butter cut into small pieces.

Bake at 450ø until edges brown. Reduce oven to 350ø and bake about 30 minutes. Yield: 8 servings.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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