Apple Cheddar Pie

• 213 cups flour, all-purpose
• 1/2 cup cornmeal
• 1 teaspoon salt (optional)
• 13 cup margarine or butter, plus 2 tablespoons
• 13 cup vegetable shortening
• 6 ounces cheddar cheese shredded
• 1/2 cup water ice cold
• 8 cups apples peeled, sliced
• 23 cup sugar
• 3/4 teaspoon cinnamon

1. Combine 2 cups flour, corn meal and salt.
2. Cut in 13 cup margarine and shortening until mixture resembles coarse crumbs.
3. Stir in cheese.
4. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball.
5. Divide dough into 2 parts, 1 slightly larger; shape each to form ball.
6. Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
7. Roll large ball on lightly floured surface to form 11-inch circle.
8. Fit loosely into 9-inch pie plate; trim.
9. Roll remaining dough to form 12-inch square.
10. Cut into 12 x 3/4 inch strips.
11. *
12. Heat oven to 400F (200C).
13. Combine remaining 13 cup flour, apples, sugar and cinnamon; spoon into crust.
14. Dot with remaining 2 tablespoons margarine.
15. Weave strips atop filling to make a lattice crust.
16. Trim even with outer rim of pie plate.
17. Fold lower crust over strips; seal and flute.
18. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary.
19. Cool slightly.
20. *NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips.
21. Prepare filling as directed.
22. Place top crust over filling; trim.
23. Turn edges under; flute.
24. Cut slits in top crust to allow steam to escape.

flour, cornmeal, salt, margarine, vegetable shortening, cheddar cheese, water, apples, sugar, cinnamon

Taken from recipeland.com/recipe/v/apple-cheddar-pie-3127 (may not work)