Dad's Cheese Apple Pie

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What made this so good was that my dad wasn't too accuratewith measuring, so there was always extra cheese (and use extra-old or sharpcheddar, not those lame low fat or imitation cheddars). Plus his crust wasalways VERY thick, which really gave the cheese its punch. I've never been anapple pie fan, but I ALWAYS requested this!  - Marg

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Dad's Cheese Apple Pie

For pastry:
3/4 cup grated cheddar, fairly well packed
3 T shortening
3/4 cup flour
1/4 tsp salt
2 T cold water
For filling:
3 apples, pared, cored and sliced
1/4 tsp cinnamon
2/3 cup brown sugar
For topping:
3/4 cup flour
1/4 cup brown sugar
1/4 cup grated cheddar
3 T cold firm butter
Pastry:  Creamtogether cheese and shortening, then cut in flour and salt until doughresembles coarse meal.  Drizzle in waterand toss with a fork.  Press into a balland roll out on floured cloth to fit a shallow pie plate and make a high flutededge.
Filling: Combine filling ingredients and fill pie crust.
Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is thesize of peas.  Spread topping over applesand make smooth by pressing with palms.

Bake: at 375 for 45 minutes.