For Crust:
2 1/2 cup all purpose flour, unbleached
1/2 tsp salt
1/2 cup solid vegetable shortening, chilled, cut into pieces
6 tbsp unsalted butter, chilled, cut into 1/2-inch pieces
6 oz extra-sharp cheddar cheese, coarsely shredded
2/3 cup ice water
For Fruit:
4 oz Granny Smith apples, peeled, cored, thinly sliced
2/3 cup raisins
1/2 cup golden brown sugar
1/3 cup sugar, plus 2 tsp
3 tbsp all purpose flour, unbleached
2 tbsp fresh lemon juice
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3 tbsp unsalted butter, cut into small pieces
1 egg, beaten to blend with 1 Tbs. water (for glaze)
For crust: Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resembles small peas.
With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days.
For fruit: Mix apples, raisins, brown sugar, 1/3 C. sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature. Preheat oven to 400°F. Remove dough from refrigerator and let stand 15 minutes.
Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 Tbs. butter. Roll out dough on floured surface to oval about 1/2 inch larger than baking dish.
Fold in 1/2 inch of edge to form double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges.
Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 tsp. sugar. Reduce oven temperature to 375°F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm.
Sugar: 24g
:
Calcium: 183mg
Calories: 604kcal
Carbohydrates: 66g
Cholesterol: 77mg
Fat: 34g
Fiber: 2g
Iron: 3mg
Potassium: 203mg
Protein: 11g
Saturated Fat: 16g
Sodium: 297mg
Vitamin A: 650IU
Vitamin C: 3mg
