Blue-Ribbon Apple pie

Prep time : --- 1 hour ---Cooking time : ---50 minutes ---Cooling time : ---20 minutes

1------------------recipe double crust pie pastry ( recipe below)

1/3 --------------- cup shredded cheddaar cheese (optional)

1 ------------------large egg , separated

4 ------------------tart apples

4 ------------------sweet apples

2 ------------------tablespoons lemon juice

1/2 ----------------cup firmly packed brown sugar

1/3 ----------------cup sifted all-purpose flour

1/4 ----------------teaspoon ground cinnamon

1/8 ----------------teaspoon ground allspice

1/8 ----------------teaspoon nutmeg

2 -------------------tablespoons butter

1 -------------------tablespoon cold water (optional)

1) Preheat oven to 425*F . Make pastry , adding cheese to dry mixture if you wish . Fit 1/2 the pastry into a 9-inch pie pan , letting the edges hang over about 1-inch . In a cup , whisk the egg white until frothy and brush on crust . Reserve yolk for the top crust glaze . Roll top pastry and cut several slits for steam vents . Cover with plastic wrap until redy to use .

2) Peel , core and slice apples 1/4-inch thick , placing them in a bowl . Sprinkle with lemon juice as you do . Add sugars , flour , cinnamon , allspice and nutmeg and toss lightly . Mound mixture in the piecrust ; dot with butter .

3) Moisten rim of bottom pastry with a little water and place top pastry on pie . Seal the pie by folding top pastry under bottom pastry at the pan rim , them crimp . In a small bowl , make glaze for top (optional) by whisking together reserved egg yolk and cold water . Brush over top , carefully avoiding the slits .

4) Bake at 425*F for 15 minutes ; lower temperature to 374*F and bake 35 minutes more or until filling is bubbly and pastry is nicely browned . If crimped edge browns to fast , cover with foil . Let pie cool on rack for 20 minutes . Serve with ice cream .

DOUBLE CRUST PIE PASTRY for an 8 or 9-inch pie :

2 -------------cups all-purpose flour

1 -------------teaspoon salt

2/3 ----------cup chill vegetable shortening

4-6 ----------tablespoons ice water

1) In a mixing bowl , stir together flour and salt . Using a pastry blender , cut in shortening until mixture resembles coarse meal .

2) Sprinkle water over flour mixture , 1 tablespoon at a time , mixing lightly with a folk , just until pastry holds together .

3) Divide pastry in half and shape in 2 balls . Flatten 1 ball slightly on a lightly floured work surface .

4) Using a floured rolling pin , roll pastry from center out to form a 12-inch circle about 1/8-inch thick .

5) Wrap pastry around rolling pin . Unroll into a pie pan . Repeat for top .