Apple Cheddar Pie

Combine 2 cups flour, cornmeal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball.

Divide dough into 2 parts, 1 slightly larger. Shape each to form a ball. Wrap securely in plastic wrap or wax paper and chill for about 30 minutes.

Roll large ball on lightly floured surface to form an 11-inch circle. Fit loosely into a 9-inch pie plate and trim.

Roll remaining dough to form a 12-inch square. Cut into 12- x 3/4-inch strips.* Heat oven to 400 degrees F.

Combine remaining 1/3 cup flour, apples, sugar and cinnamon. Spoon into crust. Dot with remaining 2 tablespoons margarine.

Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips, seal, and flute.

Bake for 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.

* To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling and trim. Turn edges under and flute. Cut slits in top crust to allow steam to escape.