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Holiday Apple Pie
Crust: Combine the flour, mustard, salt, and sugar in a mixing bowl. Blend thoroughly. Using a blender or your fingertips, cut in butter and shortening until the mixture forms small clumps. Then add the cheese and dry ingredients until the mixture has the look of coarse crumbs. Preheat oven to 350 degrees. Sprinkle the water, 2 Tablespoons at a time, over the mixture and toss with a fork until it can be gathered into a ball. Knead it once or twice in the bowl and divide it into slightly unequal halves.
Filling: Core, halve, and peel the apples. Cut them into 1-inch chunks. Combine the apples and melted butter in a large bowl. Add the remaining filling ingredients and toss until the apples are evenly coated.
Roll the smaller portion of chilled dough on a floured surface to form a 12-inch circle. Transfer it to a 10-inch pie plate and press it into the bottom and sides of the plate. Trim the dough, leaving a 1-inch overhang. Keep extra dough. Roll the larger portion of dough out to form a slightly larger circle.
Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of the bottom crust with water. Move top crust over apples, tucking it under the rim. Trim extra dough, but allow for 1-inch overhang. Seal the edges of the crusts together with a fork and crimp. Trim extra pastry.
Topping: Mix sugar and cinnamon. Prick top crust in several places with fork, and cut a small vent in the center. Brush the top with the water and sprinkle cinnamon and sugar. Now get creative and decorate the top of your pie with whatever holiday symbols you like made from extra dough. Bake until filling is bubbling and top is golden colored (between 1 and 1-1/2 hours).
For a little extra treat, I recommend a Dutch apple pie. Make your apple pie as usual, except make extra-large slits in the top crust. Five minutes before the end of baking, pour 1/2 cup of heavy whipping cream through the slits; serve warm.
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