By Susan Prime, our 2nd Annual Apple Pie Winner

Pie Pastry
Makes 4-9” pie crusts
2 cups cake flour
2 cups all purpose flour
1 cup Crisco
1/2 cup butter, cubed
3/4 cup ice water mixed with a 1 tsp of salt, 2 tsp apple cider vinegar and 2 tsp sugar. Refrigerate above ingredients separately until thoroughly chilled. Blend dry ingredients and then incorporate fats. After blending well, pour in 3/4 cup ice water mix. Form ball. Divide ball into four pie crusts. This recipe uses only one to line pie plate. Freeze and
date the others, use within a month. Roll pastry out and line a pie plate. Refrigerate while making the apple filling.
Preheat oven to 425 degrees.

Apple Filling
6 to 8 apples, use a variety of flavors
1/2 cup sugar
1tsp cinnamon
stick of butter
1/2 cup chopped pecans
1/2 cup shredded cheddar cheese
Pare and core six to eight apples-choose your favorite flavors, use more than one type.
Susan used for her winning pie: granny smith, honey crisp, golden delicious, gala, and fugi apples. Place in a pot, mix apples with sugar, cinnamon, and butter and heat on a medium heat stovetop until tender, but not limp. You want some resistance when checking with a fork. It will cook more in the pie. Take the pastry lined pie plate out of the refrigerator. Place a layer of apple filling in pie plate. Sprinkle chopped pecan, then shredded cheddar cheese over apples. Layer more apples on top about 1 to 2 inches above rim of plate.

Pie Topping
1 cup flour
2 cups brown sugar
1/2 cup chopped pecans
1/2 to 1tsp cinnamon
1 stick of melted butter
Combine all ingredients and pat on top of pie. Bake in 425 degree oven for around 50 minutes- cover your crust with foil. Remove foil 10 minutes prior to completed baking time.
Then let cool and take delight in every bite.