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
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.