1 1/2 c. flour
Dash of salt
1/2 c. shortening
1/2 c. sugar
1/2 tsp. cinnamon
2 tbsp. butter
1 1/2 c. shredded sharp natural cheddar cheese (6 oz.)
6 tbsp. water
2 tbsp. flour
6 c. sliced peeled apples

Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Sprinkle with water while mixing lightly with a fork; form into ball divide dough into 2 equal parts. Roll 1/2 on lightly floured surface. Place in 9 inch pie plate.

Combine sugar, flour and cinnamon. Mix with apples. Place mixture in pie shell; dot with butter. Roll out remainder of dough, place over apples. Seal edges of crusts and flute. Cut slits in top of pastry. Bake at 425 degrees for 35 minutes until lightly browned on top.

FOLEY'S RUM SAUCE:

2 c. whipping cream
1 1/2 c. sugar
1 c. half & half
1 stick butter
1/2 c. dark rum or brandy

Combine cream, half & half, sugar, butter and rum in top of a double boiler and heat, whipping with a wire whip, over simmering water or low heat until sugar is dissolved and mixture is well blended and slightly thickened. Serve hot. Do not let mixture boil or it will curdle. Just heat it all up. Serve over top of slice of apple pie.