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Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine
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and shortening until mixture resembles coarse crumbs. Stir in cheese.
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Add water, 1 tablespoon at a time, stirring lightly until mixture
|
forms a ball. Divide dough into 2 parts, 1 slightly larger; shape
|
each to form ball. Wrap securely in plastic wrap or wax paper; chill
|
about 30 minutes. Roll large ball on lightly floured surface to form
|
11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll
|
remaining dough to form 12-inch square. Cut into 12 x 3/4-inch
|
strips.*
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Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar
|
and cinnamon; spoon into crust. Dot with remaining 2 tablespoons
|
margarine. Weave strips atop filling to make a lattice crust. Trim
|
even with outer rim of pie plate. Fold lower crust over strips; seal
|
and flute. Bake 30 to 35 minutes or until crust is light golden
|
brown, shielding edges with aluminum foil if necessary. Cool
|
slightly.
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*NOTE: To make a double crust pie, roll remaining dough to form
|
10-inch circle instead of cutting strips. Prepare filling as
|
directed. Place top crust over filling; trim. Turn edges under;
|
flute. Cut slits in top crust to allow steam to escape.
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NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g
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* protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg *
|
cholesterol 20 mg * dietary fiber 3 g
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Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
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Oats Company Electronic format courtesy of Karen Mintzias
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