Apple Pie with Cheddar Crust

Directions

For crust:

In medium bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture forms coarse crumbs.

Stir in ice water just until dough comes together. Stir in cheese and combine well.

Form dough into a ball and wrap in plastic wrap. Refrigerate 1 hour.

For Filling:

Combine apples, juice and cinnamon in a large saucepan. Bring to boil.

Once apple mixture boils, lower heat to simmer and cook down 10-15 min.

Return to boil and thicken by adding cornstarch mixture. Remove from heat and let cool slightly. Stir in Vanilla.

To Assemble:

Spoon apple mixture into 9″ pie pan sprayed with non-stick cooking spray. Preheat oven to 450 degrees fahrenheit.

On lightly floured surface, quickly roll out the crust into a 13″ round. Drape the crust over the apples and crimp edges to seal. With a sharp knife, cut 2 or 3 slits in dough for steam vents.

Place pie plate on a baking sheet and place in 450 degree oven. Bake 20 minutes. Reduce oven temp to 350 F and bake 15 minutes more or until crust is golden and apples are tender. Let cool at least 30 minutes before cutting.