2 c. flour
1 tsp. salt
2/3 c. + 2 tbsp. butter or Crisco
1 1/2 c. grated sharp cheese (Cracker Barrel works best)
3 tbsp. boiling water

Measure flour and salt into bowl. Cut in Crisco and cheese until particles are the size of large peas (use pastry blender, 2 knives or hand mixer). Sprinkle water over mixture and work until smooth. Divide in 2. Roll 1/2 between 2 sheets of floured wax paper. Line deep dish pie plate with crust. Roll other crust and set aside.

FILLING INGREDIENTS:

7 to 8 c. sliced apples
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. tapioca (instant type)
1 1/2 to 2 tbsp. butter

Sprinkle 1/2 of tapioca on bottom crust. Mix sugar, spices and other 1/2 of tapioca, now mix with apples. Place apples in crust. Dot with butter. Put on top crust and press edges with fork dipped in flour. Pierce crust with knife so steam can escape. Bake at 400 to 425 degrees for 45 to 50 minutes until golden.