Cheddar Crust Apple Pie 1 cup all-purpose flour 1/3 cup butter-flavored shortening 1/2 cup finely shredded cheddar 3 to 4 tablespoons cold water 5 cups thinly sliced, peeled cooking apples 1 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon Cheddar Crunch Topping In a mixing bowl, stir together 1 cup flour and 1/4 teaspoon salt. Cut in the shortening to the size of small peas. Stir in cheese. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Repeat until all is moistened. Form into a ball. On a lightly floured surface, roll out dough to form a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate; fold under pastry. Finish edge. Do not prick pastry. In a bowl, combine apples, sugar, 1/4 cup flour, cinnamon and 1/4 teaspoon salt. Transfer to crust. Prepare topping. Sprinkle over filling. Cover edge with foil. Bake at 375 degrees F for 25 minutes. Remove foil. Bake for 20 to 25 minutes more, until top is golden and fruit is tender. Cheddar Crunch Topping 3/4 cup granulated sugar 3/4 cup all-purpose flour 1/4 teaspoon salt 1/3 cup butter or margarine 1 cup shredded Cheddar cheese (4 ounces) In a bowl, stir together sugar, flour and salt. Cut in butter or margarine until mixture is crumbly. Gently stir in Cheddar cheese.