Cheese Crumble Apple Pie
|Piecrust mix||10 Ounce (1 Package)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Finely shredded sharp cheddar cheese||2 Cup (32 tbs)|
|Cold water||2 Tablespoon|
|Sliced peeled tart cooking apples||6 Cup (96 tbs)|
|All purpose flour||1 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
Measure 1 cup piecrust mix and mix with sugars and cinnamon.
Work in butter with fingertips and set aside.
Mix 1 cup cheese and remaining piecrust mix.
Add enough water to hold dry ingredients together.
Roll dough on floured board to fit 9 inch piepan and flute edges.
Fill with apples and sprinkle flour evenly throughout slices.
Sprinkle lightly with nutmeg.
Cover with half the reserved crumb mixture.
Sprinkle with remaining 1 cup cheese, then top with remaining crumb mixture.
Bake in preheated moderate oven (375°F.) 45 minutes, or until apples are tender.