Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Tart apples - cored/thin slice

  2. 1/4 cup 59ml Sweet red wine

  3. 1/4 cup 15g / 1/2oz All-purpose flour

  4. 1/8 teaspoon 0.6ml Salt

  5. 2 cups 125g / 4.4oz All-purpose flour - (see note1)

  6. 1 teaspoon 5ml Salt

  7. 2 tablespoons 30ml Shortening

  8. 5 tablespoons 75ml Cold water

  9. 3/4 cup 148g / 5 1/5oz Sugar

  10. 1 tablespoon 15ml Lemon juice

  11. 2 tablespoons 30ml Sugar

  12. 3 tablespoons 45ml Butter or margarine

  13. 1 cup 146g / 5.1oz Shredded cheddar cheese

  14. 2/3 cup 131g / 4.6oz Shortening

  15. 2/3 cup 131g / 4.6oz Lard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place apples.

  2. 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 temperature. 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 necessary.) 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 aluminum 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 sifer 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.


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