Cheddar Apple Pie - flour

Method

• Combine 2-1/2 cups flour and salt in large bowl.
• Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Stir in 1/2 cup cheese.
• Combine water and 2 Tbsp.
• lemon juice; add 1 Tbsp.
• at a time to flour mixture, mixing lightly with fork after each addition until flour mixture is evenly moistened and clings together when pressed into ball.
• Divide dough in half; shape each half into ball.
• Flatten slightly.
• Wrap individually with plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 425 degrees F. Combine sugars, cinnamon and remaining flour.
• Toss apples with remaining lemon juice in separate large bowl.
• Add sugar mixture and remaining cheese; mix lightly.
• Roll out half the dough on lightly floured surface to 11-inch circle.
• Place in 9-inch pie plate; brush edge with some of the egg.
• Fill with apple mixture.
• Roll out remaining dough as directed; place over apple filling.
• Seal and flute edge.
• Cut several slits in top crust to permit steam to escape.
• Brush with remaining egg.
• Bake 50 to 55 min.
• or until juice begins to bubble through slits in crust, reducing oven temperature to 350 degrees F after 15 min.
• Cool.