Categories: Desserts, Red wine 
      Yield: 6 servings 
  
      5 c  Tart apples,cored/thin slice 
    1/4 c  Sweet red wine 
    1/4 c  All-purpose flour 
    1/8 ts Salt 
      2 c  All-purpose flour(see NOTE1) 
      1 ts Salt 
      2 tb Shortening 
      5 tb Cold water 
    3/4 c  Sugar 
      1 tb Lemon juice 
      2 tb Sugar 
      3 tb Butter or margarine 
      1 c  Shredded Cheddar cheese 
    2/3 c  Shortening 
    2/3 c  Lard 
  
  Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart 
  saucepan. Cover and cook over medium heat, stirring occasionally, 
  until apples are just tender, 7 to 8 minutes. 
  Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir 
  into apple mixture. Heat to boiling, stirring constantly. Boil and 
  stir 1 minute. Remove from heat. Stir in butter. Cool to room 
  temperature. 
  Heat oven to 425'. Measure 2 cups flour, the cheese and 1 teaspoon 
  salt into bowl; cut in shortening or lard. Sprinkle in water, 1 
  tablespoon at a time, mixing until all flour is moistened and pastry 
  almost cleans side of bowl (1 to 2 teaspoons water can be added if 
  necessary.) 
  Gather pastry into ball; divide in half and shape into 2 flattened 
  rounds on lightly floured cloth-covered board. Roll one round 2 
  inches larger than inverted 8-inch pie plate with floured 
  stockinet-covered rolling pin. Fold pastry into quarters; place in 
  pie plate. Unfold and ease into pie plate. 
  Turn apple mixture into pastry-lined pie plate. Trim overhanging edge 
  of pastry 1/2 inch from rim of pie plate. Roll second round of 
  pastry. Fold into quarters; cut slits so steam can escape. Place over 
  filling and unfold. Trim overhanging edge of pastry 1 inch from rim 
  of pie plate. Fold and roll top edge under lower edge, pressing on 
  rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum 
  foil to prevent excess browning. Bake 25 to 30 minutes; remove foil. 
  Bake 15 minutes. 
  NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts 
  made with self-rising flour difer in flavor and texture from those 
  made with plain flour. 
  NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can 
  be substituted for the pastry.