Apple Pie with Cheddar Crust

Combine flour, sugar, baking powder, salt, and cayenne pepper. Cut in butter and shortening until it looks like coarse meal. Stir in cheese. Sprinkle on water and stir until dough is combined. Shape into a flat disk; wrap in plastic and chill for an hour.

Note: I usually double the crust mixture. This recipe is for a top crust only, but I do a double crust instead. Also, I usually use Watkins baking powder for a lighter, puffier crust as well as Watkins cinnamon or apple bake seasoning for a much more intense flavor with the apples. You can order these at www.watkinsonline.com/lindasuecarter.)

While dough is chilling, preheat oven to 450F and mix the filling ingredients together.

If doing a single (top only) crust, spoon filling into a 9-inch pie plate.

If making a double-crusted pie, roll out half of the crust dough (if you’ve doubled the recipe), pat into a 9-inch pie plate, then spoon in the apple mixture. Roll out the top pie crust, place on top of the apple mixture, crimp the edges, and make two slashes on top of the pie crust.

Bake at 450F for 20 minutes, then reduce heat to 350F and bake for an additional 20 minutes. Serve with cinnamon ice cream.