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Dutch Cheese Apple Pie

Apples and cheese – a winning combination in a pie that is traditionally what people mean when they say “ deep dish pie.” Makes eight servings.

• Cheese Pastry
• 7 cups (7 medium) peeled, sliced apples (about 2 ½ lbs.)
• ½ cup sugar
• 1 tsp. cinnamon
• Streusel topping
• ½ cup shredded cheddar cheese

For the Cheese Pastry, stir together 1 ½ cups unbleached all-purpose flour and 1 cup shredded cheddar cheese; cut in ½ cup shortening until mixture resembles cornmeal. Gradually add 3 tbsp. water, tossing with a fork until mixture clears side of bowl. Gently press together to form a ball. 

On floured surface, roll pastry into a 14-inch circle. Transfer dough to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.

Combine apples with Sugar and cinnamon. Fill pastry shell. Top fruit filling with Streusel topping. (To make topping for this pie, use cinnamon in place of nutmeg and add shredded cheese with the flour). Bake in a 375º oven for 45 to 50 minutes until juice in the center pie is bubbly.