Apple Pie with Cheddar Pastry

Prepare Cheddar Pastry: In large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at least 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.) Prepare Apple Filling: In large bowl, combine sugar, cornstarch, cinnamon, and salt. Add apples and lemon juice; gently toss to combine. Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease into 9-inch glass pie plate, gently pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Spoon filling into crust; dot with butter. Roll remaining disk of dough into 12-inch round. Cut decorative design or 1-inch slits in dough to allow steam to escape during baking. Place dough round over filling. Fold overhang under and pinch to make decorative edge. Place sheet of foil under pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 20 minutes. Reset oven control to 375˚ F.; bake pie 50 to 60 minutes longer or until filling bubbles in center. Cover pie loosely with foil during last 20 minutes of baking to prevent overbrowning. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later.