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INGREDIENTS

2/3 c Sugar
2 1/3 c All-purpose flour
1 ts Salt ; optional
1/3 c Margarine or butter; plus...
1/2 c Ice water
6 oz Cheddar cheese ; shredded
8 c Peeled, sliced apples
2 tb Margarine or butter
1/3 c Vegetable shortening
1/2 c Enriched Corn Meal
3/4 ts Cinnamon
(about 8 medium apples)
(Aunt Jemima or Quaker)

Servings

INSTRUCTIONS

Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. 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.* 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. *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. NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g * protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg * cholesterol 20 mg * dietary fiber 3 g Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

NOTES

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Apple Cheddar Pie

2/3 c Sugar 
2 1/3 c All-purpose flour 
1 ts Salt optional
1/3 c Margarine or butter; plus... 
1/2 c Ice water 
6 oz Cheddar cheese shredded
8 c Peeled, sliced apples 
2 tb Margarine or butter 
1/3 c Vegetable shortening 
1/2 c Enriched Corn Meal 
3/4 ts Cinnamon 
  (about 8 medium apples) 
  (Aunt Jemima or Quaker)

Combine 2 cups flour, corn meal and salt.  Cut in 1/3 cup margarine and  shortening until mixture resembles coarse crumbs. Stir in cheese. 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.*    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.    *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.    NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g *  protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg * cholesterol 20  mg * dietary fiber 3 g    Source: "Hurry, Lets Eat!" Reprinted with permission from The Quaker Oats  Company Electronic format courtesy of Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 8 Servings

Calories: 594
Calories from Fat: 201 (34%)

Amt Per Serving		% DV

	Total Fat 22.3g	30 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 4.8g
Cholesterol 23.2mg		7 %
Sodium 641.3mg		22 %
Potassium 135.7mg		4 %
Total Carbohydrate 89.3g		26 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 86.7g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 594

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