In New England, Apple Pie with cheddar cheese is a traditional thing, though most of the rest of the country thinks we've lost our marbles. This is my Great-Grandmother's recipe for Cheddar Cheese pie crust, which I find odd since she was from Ohio, not New England. This crust doesn't taste overly cheesy, so don't be hesitant to make it for any standard apple pie recipe. People who do not like the idea of Apple Pie with cheese will not be put off by this crust because the flavor is subtle. For the best results, use sharp cheddar.
2 1/4 Cups sifted Flour
1 teaspoon salt
3/4 Cup chilled shortening
1/2 Cup finely shredded cheddar
4-5 Tablespoons ice water
Mix together the flour and salt. Cut in the shortening in two batches with a pastry cutter. Sprinkle the cheddar cheese into the mix and gently mix it into the dough with your hands. Sprinkle the water over the dough a little at a time. You may not use all of the water, so don't put it all in at once. Mix lightly with a fork as you add the water, stopping when the dough is just moist enough to hold together in a ball. Chill the dough before rolling. (I flatten in between sheets of waxed paper).