Apple pie with port with cheddar cheese crust

7 servings

Ingredients

Quantity Ingredient
Los Angeles Times
1½ cup Sugar
¼ cup Cornstarch
⅔ cup Apple juice
⅔ cup Port wine
2 tablespoons Butter/Margarine
1 Lemon peel; grated
8 mediums Cooking apples; peeled and sliced (abt 7 - 8 cups)
2 cups Flour; sifted
1 teaspoon Salt
⅔ cup Shortening
¾ cup Sharp cheddar cheese; shredded
5½ tablespoon Water

Directions

FILLING

CHEDDAR CHEESE CRUST

For the filling, combine sugar and cornstarch in lg saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese.

Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-in. pie pan. Roll second half of pastry and cut into 10 (½ in.) strips. Spoon filling into pastry-lined pan. Weave pastry strips across filling to make lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve warm.

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