VERMONT MCINTOSH APPLE PIE WITH CHEDDER CRUST

Vermont McIntosh Apple Pie With Chedder Crust image

Provided by Nancy Allen @mawmawnan

Categories Pies

Number Of Ingredients 15

1 1/2 cup(s) all-purpose flour
1/2 cup(s) shortening
1 1/2 cup(s) grated chedder cheese
4 to 6 tablespoon(s) ice water
FILLING
2 medium mcintosh apples, peeled, cored and thinly sliced
1 tablespoon(s) water
1 tablespoon(s) brown sugar
1 tablespoon(s) cinnamon
1/2 cup(s) sugar
2/3 cup(s) heavy cream
1/4 cup(s) grated rind and juice of one orange or lemon
1/4 cup(s) sherry (i used apple cider)
3 - eggs,well beaten
- can add a meringue on top

Steps:

Preheat oven to 400F. Combine first 4 ingredients together for your pie crust. Roll out and press into a 9 inch pie plate, set aside.
Cook the apples in the water until soft. Add the brown sugar and cinnamon, then the sugar , cream, rinds and juice of fruit (apple or orange) and sherry or cider, and eggs. Pour into pie crust. Bake for 15 minutes, then lower oven to 325F and bake an additional 40-45 minutes until pie is pretty set not jiggly. Cool. Top with meringue.