Makes 6 to 8 servings. A slice of Cheddar on top and a glass of port on the side are the only improvements you could make to an apple pie. Here the cheese is baked into the crust and the port is in the filling.

FILLING:

1 1/2 c. sugar
1/4 c. cornstarch
2/3 c. apple juice
2/3 c. port
2 tbsp. butter
Grated peel of 1 lemon
8 med. cooking apples, peeled and sliced (about 7 to 8 cups)

CHEDDAR CHEESE CRUST:

2 c. sifted flour
1 tsp. salt
2/3 c. shortening
3/4 c. shredded sharp Cheddar cheese
5 to 6 tbsp. cold water

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port, butter and lemon peel. Cook over medium heat until mixture boils. Add apples and cook gently until barely tender.

To make Cheddar cheese crust, mix flour, salt and shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Add water gradually and mix lightly with fork to form dough. Divide pastry in halves and roll out one half to fit 9 inch pie pan. Roll second half of pastry and cut into 10 (1/2 inch) strips. Spoon filling into pastry lined pan. Weave pastry strips across filling to make lattice top. Bake at 375 degrees 30 to 45 minutes, or until done. Serve warm.