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      RECIPE TITLE "Apple Pie With Cheddar Cheese Crust" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by All Rights Reserved. is a Division of VJJE Publishing Co.

    yields 1 pie time--- difficultyeasy


    2−1/2 cups plus 1 tablespoon flour
    1 teaspoon salt
    1 teaspoon sugar
    1 cup butter, chilled and cubed
    1/2 cup iced water
    1/2 cup white cheddar cheese, grated
    1/2 cup yellow cheddar cheese, grated
    7 to 8 Granny Smith apples, cored and coarsely chopped
    1 teaspoon cinnamon
    2 tablespoons brown sugar
    4 tablespoons butter, cubed

    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold
    Pfaltzgraff 2-pc. Perfect PieNew Perfect Pie Plate Set, Gold Use this next time you need to mix up a magical pie for your family. Your pie will bake evenly thanks to the unglazed bottom of the pie plate, and it won't overflow because the Pie Bird will allow excess moisture to escape. Gold-9" Dia. w/bird

    Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

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