MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Wine Apple Pie
 Categories: Desserts, Red wine
      Yield: 6 Servings
 
      5 c  Tart apples;
           - cored, thin sliced
    1/4 c  Sweet red wine
    1/4 c  All-purpose flour
    1/8 ts Salt
      2 c  All-purpose flour;
           - see Note 1
      1 ts Salt
      2 tb Shortening
      5 tb Water; cold
    3/4 c  Sugar
      1 tb Lemon juice
      2 tb Sugar
      3 tb Butter
      1 c  Cheddar cheese; shredded
    2/3 c  Shortening
    2/3 c  Lard
 
  Place apples, 3/4 cup sugar, wine, and lemon juice in 3 qt
  saucepan. Cover and cook over medium heat, stirring occasionally,
  until apples are just tender, 7 to 8 minutes.

  Mix 1/4 cup flour, 2 tb sugar, and 1/8 ts salt; stir into apple
  mixture. Heat to boiling, stirring constantly. Boil and stir
  1 minute. Remove from heat. Stir in butter. Cool to room
  temperature.

  Heat oven to 425 F. Measure 2 cups flour, cheese, and 1 ts salt
  into bowl; cut in shortening or lard. Sprinkle in water, 1 tb at a
  time, mixing until all flour is moistened and pastry almost cleans
  side of bowl. 1 to 2 ts water can be added if necessary.

  Gather pastry into ball; divide in half and shape into 2 flattened
  rounds on lightly floured cloth-covered board. Roll one round 2"
  larger than inverted 8" pie plate with floured stockinet-covered
  rolling pin. Fold pastry into quarters; place in pie plate. Unfold
  and ease into pie plate.

  Turn apple mixture into pastry-lined pie plate. Trim overhanging
  edge of pastry 1/2" from rim of pie plate. Roll second round of
  pastry. Fold into quarters; cut slits so steam can escape. Place
  over filling and unfold. Trim overhanging edge of pastry 1" from
  rim of pie plate. Fold and roll top edge under lower edge, pressing
  on rim to seal; flute. Cover edge with 2 to 3" strip of aluminum
  foil to prevent excess browning. Bake 25 to 30 minutes; remove
  foil.

  Bake for 15 minutes.

  Note 1:

  If using self-rising flour, omit 1 ts salt. Pie crusts made with
  self-rising flour differ in flavor and texture from those made with
  plain flour.

  Note 2:

  If desired, 11 oz pkg pie crust mix or sticks can be substituted
  for the pastry.
 
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