Apple Pie



  • 3 cups flour
  • ¼ cup sugar
  • ¼ teaspoons salt
  • 1 stick butter, cut into small pieces, cold (8 tablespoons)
  • ⅓ cup vegetable shortening, cold
  • 1 cup cheddar cheese, grated (about 3 oz.)
  • 4-6 tablespoons ice water


  • Tart Apples, peeled, cored, sliced 1⁄2" 7
  • Lemon Juice 1 lemon
  • Brown Sugar 2 Tablespoons
  • Granulated Sugar 2 Tablespoons
  • Cinnamon 1 teaspoon
  • Cream, to brush top 1 Tablespoons
  • Cinnamon sugar enough to sprinkle over the pie



  1. Put flour, sugar and salt in a food processor and pulse to combine
  2. Add shortening and butter and pulse until small clumps form
  3. Add the cheddar cheese and pulse until resembles coarse meal
  4. Add 2 Tablespoons of water at a time and pulse until the dough starts to clump and holds together when pinched
  5. Divide dough in half and wrap in 2 separate discs in plastic wrap and refrigerate at least one hour
  6. Roll out 1 disk of dough into a 10½” circle on floured parchment (easier to roll)
  7. Place in pie plate and refrigerate
  8. Roll out the remaining disk of dough also on parchment, to a 10” circle
  9. Keeping it flat, refrigerate till ready to use


  1. Peel, core and slice the apples and put in a large bowl
  2. Add the rest of the ingredients and toss


  1. Remove the refrigerated bottom crust, add filling, piling it toward the center
  2. Brush the edges with cream to help seal the top piece of dough to the bottom and place the 10” circle of dough on top
  3. Seal, trim leaving 1” overhang and crimp as desired
  4. Using a sharp knife cut a vent and slits in the top
  5. Brush the top and edges with cream and sprinkle with cinnamon sugar
  6. Bake in a 350 degree oven for about 1 hour or until crust is golden and filling bubbles
  7. Serve when cool


  • Rolling dough on parchment paper makes it easier to spread, and a piece of plastic wrap on top helps the dough not stick to the rolling pin
  • Be sure the dough is well chilled before baking (chilled dough crisps better)
  • Use cream, milk or water to help seal the bottom crust to the top crust when making a pie
  • Brushing the top crust with cream helps the crust to turn a nice golden brown