Recipe: Apple Pie with Cheddar Cheese Pie Crust (diabetic recipe)

APPLE PIE WITH CHEDDAR CHEESE PIE CRUST
(diabetic recipe)

The cheddar cheese in the pie crust of this apple pie is a stroke of genius. It is not sweetened with sugar which makes it a good diabetic recipe. Patty uses a firm, sweet apple, never a soft one.

Crust for 2 crust pie
2 cups sifted flour
1/2 teaspoon baking powder
3/4 teaspoon salt (scant)
1/2 cup cold shortening
1/2 cup cold margarine
1/2 cup shredded cheddar cheese
6 - 8 Tablespoons cold water

Filling
6 cups Rome apples
1 tablespoon flour
2 tablespoons cold butter, cut in pea sized pieces
1 teaspoon cinnamon
1 teaspoon nutmeg

Sift flour, baking powder and salt in a bowl. Cut in shortening with a pastry blender, or blend with fingertips until mixture resembles coarse oatmeal. Cut in margarine until mixture is a little finer. Stir in grated cheese.

Sprinkle water onto the dough, one tablespoon at a time. Mix well with a fork after each sprinkling. If dough can be formed into a ball, you do not need the extra tablespoon of water. If it does not form a dough, add more water one TEASPOON at a time.

Divide dough in two equal pieces. Wrap in waxed paper and let rest in refrigerator for fifteen minutes. Do not let dough get hard.

Preheat oven to 450 F.

While dough is resting, mix together cinnamon and nutmeg. Set aside. Core, peel and slice apples. Sprinkle on flour, cinnamon and nutmeg and toss lightly.

Remove dough from refrigerator. On a floured surface with a lightly floured rolling pin, roll first ball of dough until it is 1 inch larger than upside down pie plate. Loosen dough from surface with a spatula. Put rolling pin in the middle of dough. Fold half the dough over the rolling pin, and lift to place evenly over pie plate. Push dough gently to fit snugly in the plate.

Dot apple mixture with butter pieces, and toss to combine. Pour into pie shell.

Roll second half of dough the same way as the first, and cover pie. Pinch edges together in a fluted pattern and trim excess dough from edges. Make four 1 inch slits around the top center of the crust or pierce at one inch intervals with a fork. Bake for 40 minutes lightly covered with foil in preheated 450 F oven. Remove foil and bake for 10 to 20 minutes more or until crust is brown. Cool on a wire rack.

Serves: 6-8
adapted from source: Patty Butler