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Ingredientes
- 2 1/3 c. All-purpose flour
- 1/2 c. Enriched Corn Meal (Aunt Jemima or possibly Quaker)
- 1 tsp Salt (optional)
- 1/3 c. Margarine or possibly butter plus...
- 2 Tbsp. Margarine or possibly butter
- 1/3 c. Vegetable shortening
- 6 ounce Shredded cheddar cheese
- 1/2 c. Ice water
- 8 c. Peeled, sliced apples (about 8 medium apples)
- 2/3 c. Sugar
- 3/4 tsp Cinnamon
Direcciones
- Combine 2 c. flour, corn meal and salt. Cut in 1/3 c. margarine and shortening till mix resembles coarse crumbs. Stir in cheese. Add in water, 1 Tbsp. at a time, stirring lightly till mix forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to create ball. Wrap securely in plastic wrap or possibly wax paper; refrigerateabout 30 min.
- Roll large ball on lightly floured surface to create 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to create 12-inch square. Cut into 12 x 3/4-inch strips.*
- Heat oven to 400 F. Combine remaining 1/3 c. flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 Tbsp. margarine.
- Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 min or possibly till crust is light golden, shielding edges with aluminum foil if necessary. Cold slightly.
- *NOTE: To make a double crust pie, roll remaining dough to create 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 8 servings | |
| Calories 529 | |
| Calories from Fat 235 | 44% |
| Total Fat 26.69g | 33% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 4.78g | |
| Cholesterol 22mg | 7% |
| Sodium 547mg | 23% |
| Potassium 155mg | 4% |
| Total Carbs 63.72g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 25.59g | 17% |
| Protein 10.04g | 16% |
