Pies are so special they go in their own entry...
----------FILLING----------
1 1/2 c Sugar
1/4 c Cornstarch
1 1/3 c Apple juice
2 T Butter or margarine
1 Lemon (Grated peel only)
8 md Cooking apples; peeled and sliced
------ CRUST------
4 c Sifted flour
2 tsp Salt
1 1/3 c Shortening
3/4 c grated Gouda cheese
5 - 10 T Cold water (or more)
Combine sugar and cornstarch in large saucepan. Stir in apple juice, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender. To make crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9-inch pie pan. Spoon filling into pastry-lined pan. Roll second half of pastry and place on top. Don’t forget to crimp edges and vent! Bake at 375F 30 to 45 minutes, or until done. Serve warm.
Rhubarb Cherry Pie