Cheddar cheese makes the pastry especially savory and crisp, as does the combination of vegetable shortening and butter.
Pastry
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening (often I use half Crisco and half butter)
1 cup (4 ounces) shredded cheddar cheese
4 to 5 tablespoons ice water
Filling
1/2 cup brown sugar
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
Approximately 6 cups of apple slices
2 tablespoons lemon juice
For pastry: Combine 1 1/2 cups flour and 1/2 teaspoon of salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle water over flour mixture, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball. Roll dough to 1/8-inch thickness on a lightly floured surface. Place in a 12-inch tart pan. Set aside.
For filling: Combine sugars, 1/3 cup flour, cinnamon, nutmeg and flour. Sprinkle half of sugar mixture evenly over pastry. With a pastry blender, cut butter into remaining sugar mixture; set aside.
Arrange apple slices in a circle in pastry shell, overlapping slices. Sprinkle with lemon juice and remaining sugar mixture.
Bake at 450 degrees for 30 minutes or until apples are tender. Remove from tart pan to serve. Serves 8.
