CRUST:

2 c. sifted all-purpose flour
1 c. shredded Cheddar cheese
5-6 tbsp. ice water
1/2 tsp. salt
2 c. butter flavor Crisco

FILLING:

6 c. peeled, sliced, cooking apples
1 c. apple cider
1/2 tsp. cinnamon
1 tbsp. butter
2/3 c. sugar
3 tbsp. cornstarch
2 tbsp. water

GLAZE:

1 egg yolk
1 tbsp. water

Heat oven to 400 degrees. For Crust: Combine flour, cheese and salt in food processor. Add butter flavor shortening. Process for 15 seconds. Sprinkle water through the food chute 1 tablespoon at a time until dough forms into a ball. (Processing time need not exceed 20 seconds.) Flour rolling surface and rolling pin. Roll dough for bottom crust into circle 1 inch larger than upside down, 9 inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edges even with pie plate.

For Filling: Combine apples, cider and sugar in large saucepan. Place on medium high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Combine cornstarch, water and cinnamon. Stir into apples. Cook and stir until mixture boils. Remove from heat. Stir in butter.

Spoon into unbaked pie shell. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or design in top crust. Bake at 400 degrees for 35-40 minutes. Cover edge of crust with foil, if necessary, to prevent oven browning. Cool to room temperature before serving.