Cheddar-Crusted Apple Pie (New England)

  1. FOR THE PASTRY: In a large mixing bowl, whisk together the flour, sugar & salt, mixing well, then scatter butter over the dry ingredients & toss to coat the butter pieces.
  2. Using a pastry blender, cut the butter into the flour until the butter is broken into pea-size pieces.
  3. Add the shortening & continue to cut until all of the butter & shortening is cut into small pieces.
  4. Sprinkle the cheese over the flour/butter mixture & cut briefly.
  5. Sprinkle about half of the water over the flour/butter/cheese mixture, tossing well with a fork to dampen the mixture.
  6. Add the remaining water & continue to toss & mix, pulling the mixture up from the bottom of the bowl, then pressing down again.
  7. Add more water, if necessary, by the teaspoon to make a dough that comes together.
  8. Using your hands, pack the pastry into 2 balls, as you would pack a snowball, making one ball slightly larger than the other~ The larger one will be for the bottom crust.
  9. Knead each ball once or twice, then, on a floured work surface, flatten the balls into 3/4-inch-thick disks.
  10. Wrap disks in plastic wrap & refrigerate for about 1 hour before rolling.
  11. When the disks have chilled, on a sheet of lightly floured waxed paper & with a floured rolling pin, roll the larger portion of the pastry into a circle that is 13 1/2 inches across.
  12. Invert the pastry over a 9-inch deep-dish pie pan, center it & then peel off the paper, before gently tucking the pastry into the pan, without stretching it.
  13. Let the overhang drape over the edge of the pan, & refrigerate it that way.
  14. While the pie shell is chilling .
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  17. FOR THE FILLING: In a large mixing bowl, combine the apples, sugar & lemon juice, then set aside for 10 minutes.
  18. Preheat the oven to 400 degrees F.
  19. When the apples have set for 10 minutes, stir in the walnuts if you're using them, then sprinkle 2 1/2 tablespoons of flour over the filling, using the other 1/2 tablespoon of flour ONLY if the apples are very juicy.
  20. On another sheet of lightly floured waxed paper, roll the other half of the pastry into a circle that is 11 1/2 inches across.
  21. Turn the filling into the refrigerated pie shell & smooth the top with your hands, then lightly moisten the rim of the pie shell.
  22. Invert the top pastry over the filling, center it, & peel off the paper.
  23. Press the top & bottom pastries together along the dampened edge.
  24. Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
  25. With a fork or paring knife, poke several steam vents in the top of the pie, & put a couple of vents near the edge of the crust, so you can check the juices there later.
  26. Put the pie directly on the center oven rack & bake for 25 minutes.
  27. Remove the pie from the oven & place it on a large, dark baking sheet covered with aluminum foil.
  28. Reduce the oven temperature to 375 degrees F, then put the pie, along with the baking sheet, back in the oven & bake another 40-45 minutes or until the top is dark golden brown & any visible juices bubble thickly.
  29. Transfer the pie to a wire rack & let cool briefly before serving.
  30. The cheddar flavor is much better when the pie is served very warm, & it's outstanding when served with a full slice of the extra-sharp cheddar on the side!

allpurpose, sugar, salt, unsalted butter, vegetable shortening, cheddar cheese, cold water, granny smith apples, sugar, lemon juice, walnuts, flour

Taken from www.food.com/recipe/cheddar-crusted-apple-pie-new-england-374341 (may not work)

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