| 1 | Combine 2 cups flour, corn meal and salt. |
| 2 | Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. |
| 3 | Stir in cheese. |
| 4 | Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. |
| 5 | Divide dough into 2 parts, 1 slightly larger; shape each to form ball. |
| 6 | Wrap securely in plastic wrap or wax paper; chill about 30 minutes. |
| 7 | Roll large ball on lightly floured surface to form 11-inch circle. |
| 8 | Fit loosely into 9-inch pie plate; trim. |
| 9 | Roll remaining dough to form 12-inch square. |
| 10 | Cut into 12 x ?inch strips.* heat oven to 400°F. |
| 11 | Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. |
| 12 | Dot with remaining 2 tablespoons margarine. |
| 13 | Weave strips atop filling to make a lattice crust. |
| 14 | Trim even with outer rim of pie plate. |
| 15 | Fold lower crust over strips; seal and flute. |
| 16 | Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. |
| 17 | Cool slightly. |
| 18 | *note: to make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. |
| 19 | Prepare filling as directed. |
| 20 | Place top crust over filling; trim. |
| 21 | Turn edges under; flute. |
| 22 | Cut slits in top crust to allow steam to escape. |
| 23 | Nutritional analysis per serving: * calories 551 * carbohydrates 67 g * protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg * cholesterol 20 mg * dietary fiber 3 g |
