VERMONT APPLE PIE

PASTRY:

2 c. flour
1/2 tsp. salt
2/3 c. Butter or lard--Cold, cut in 1/2" pieced
1 c. (4 oz.) shredded Cheddar cheese
6 - 8 T. ice water


FILLING:

9 c. Apples
1 T. Lemon juice
3/4 c. pure Maple Syrup
1/4 c. Brown Sugar
1/4 c. Flour
1/2 tsp. Cinnamon
1/2 tsp. Apple pie spice

Method:

Pastry:
Combine flour and salt.
Cut in cold shortening. Mix in cheese.
Sprinkle on ice water, tossing with fork.
Divide pastry into 2 balls, 1 slightly larger than the other.
Chill
Preheat oven to 450 degrees.
Use larger ball one for bottom.
Roll out on a lightly floured surface and slip it into a pie pan.

Filling:
In large bowl toss apples with lemon juice and syrup.
Sprinkle with remaining ingredients and toss. Spoon filling into shell.
Roll out second piece of pastry and cut vents.
Cover the pie with the pastry, trim & crimp the edge.
Bake 10 minutes at 450 degrees.
Decrease heat to 375 degrees.
Bake 50-60 minutes.

Serves 6 - 8