Wagon Wheel Apple Pie (with Cheddar Cheese Crust)
from ‘The Illustrated Encyclopedia of American Cooking’, 1983 by the Editors of Our Favorite Recipes Press
5 Washington apples
1/2 c. rasins
1/2 c. chopped walnuts
2/3 c. packed brown sugar
1 T. flour (I used corn starch)
1/2 t. cinnamon
1/4 t. mace
1/2 t. grated lemon peel
1/8 t. salt
2 T. lemon juice
1 T. butter
2 c. flour
1 t. salt
1/2 c. butter
1 c. shredded cheddar cheese
1/2 c. cold water
Assemble pie pastry, by cutting butter into flour and salt, when crumbly add cheese and then water in small amounts until the dough is able to be kneaded into a smooth ball.
Combine raisins and walnuts in a small bowl, set aside.
Combine brown sugar, flour, cinnamon, mace, lemon peel and salt in separate bowl. Line pie pan with half of cheese pastry, roll the other half out and cut into 10 1/2 wide strips.
Pare apples, core and cut into thin slices. Arrange half the apples into pie pan, sprinkle with half the raisin mixture and half the sugar mixture. Repeat layers. Sprinkle apples with lemon juice. Dot with butter. Twist pastry strips to make spoke wheel top, finish edge by fluting with fingers. Brush strips with milk. Bake in 425 degree oven for 30 – 45 minutes or until tender and browned. Cover pie with foil if crust brown before apples are tender. Serve warm with whipped cream or vanilla ice cream if desired.
**Notes: I have had cheese melted in Apple pie and it is usually unremarkable, but baking it in the crust was AMAZING! Nicely browned cheese. This was so good!