Crust:
1 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons cold unsalted butter, cut up
2 tablespoons solid vegetable shortening
1 cup shredded sharp Cheddar cheese
1/3 cup ice water
Filling:
2 1/2 pounds Granny Smith apples, peeled and thinly sliced
1/2 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Preparation Instructions:
For the crust: In a medium bowl, combine the flour, sugar, baking powder,salt and cayenne. With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Stir in the cheese until well combined. Sprinkle on the ice water and stir just until the dough leaves the sides of the bowl. Shape into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees. For the filling: In a large bowl, toss together the apples, sugar, flour, lemon juice, and cinnamon. Spoon into a 9 inch glass pie plate.
On a lightly floured surface, roll the dough out to a 13 inch round and drape over the apples. Crimp the edges to seal. Make 2 slashes in the dough for seam vents. Place on a baking sheet with sides and bake for 20 minutes or until the crust is golden brown and the apples are tender. If the crust begins to brown too much before the apples are tender, tent with foil. Serves 8.