Cheddar Cheddar Pastry


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Makes enough for 1, 8 to 9-inch two crust pie


Many people love a slice of sharp Cheddar with their apple pie.  This recipe puts the cheddar in the crust.  It makes a delightful variation on the traditional apple pie theme.


3 cups all-purpose flour

1 cup cold butter, shortening or lard, cut into small pieces

1 ½ cups finely grated extra sharp Cheddar cheese


1 egg yolk

1 tablespoon distilled or cider vinegar

Cold water


Combine the flour and butter and using a pastry cutter, blend together well.  Add the grated Cheddar and toss gently to mix.  Put the egg yolk and vinegar in a measuring cup and add enough cold water to make two-thirds cup liquid total.  Blend well and add to the flour mixture.  Using a table fork, blend just until all is moistened.  Knead very sparingly!  Just enough to push it all together.  Pat into a disk about one inch thick, wrap in plastic and chill while you prepare the other ingredients. 


Incidentally, add a spoon full of cold water to the egg white, blend well and use to paint the top of the pie before baking.



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