Mordechai Housman wrote on 24 May 2006 in rec.food.baking

> But just to experiment, over the summer I might try a different type of
> apple each week. I might make something I like better than what my
> mother used to make.
>

Double this to make a topped pie.... You said experiment...I read that.

Allow the pastry to rest in the fridge for 20 minutes before rolling.
Add the water tbsp at a time...you might not need all of it or you might
need a tad more; depending on the humidity, grade of flour, how the gods
feel, etc...

Apple pie and cheddar cheese is a well known/loved combo. This is just
kinda a short cut

Cheese Pie Crust

1 cup all-purpose flour
1/3 cup Butter
2 ounces (1/2 cup) Cheddar Cheese , shredded
3 tablespoons cold water

Combine flour and cheese in large bowl ; cut in butter until
mixture resembles coarse crumbs. Stir in water with fork just until
flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch
circle. Fold into quarters. Place dough into 9-inch pie pan unfold dough,
pressing firmly against bottom and sides. Trim crust to 1/2 inch from
edge of pan. Crimp or flute edge. Fill and bake according to pie recipe
directions.

For baked unfilled pie shell, prepare dough as directed above.
Prick crust all over with fork before baking. Bake at 475°F for 8 to 10
minutes or until lightly browned.

Makes Pastry for 1-crust pie.

Nutrition Facts (1/8 of single crust)

Calories: 150
Fat: 10 g
Cholesterol: 25 mg
Sodium: 100 mg
Carbohydrates: 12 g
Dietary Fiber: 0 g
Protein: 3 g
Recipe provided courtesy of Land O Lakes, Inc.

--
-Alan