THIS DELICIOUS DESSERT, a winning combination of sweet dough, apples and cheese, can be made using any pastry for double-crust pie. We used never-fail pie crust. The instructions are written in three parts: the pizza preparation, the streusel topping and the pie crust recipes.
7 medium-size tart apples, cored and thinly sliced, do not peel
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup grated Cheddar cheese
1/2 cup chopped walnuts, optional
Streusel crumb topping, see below
Pastry for double-crust pie, see below
Form pastry dough into large ball. Roll out into 15- to 16-inch circle and ease into 14-inch round pizza pan. Pinch up crust edges to form smooth, uncrimped rim resembling a pizza. Cover crust with rows of overlapping apple slices. Combine sugar and spices and sprinkle over apple slices. Scatter cheese evenly over top. Scatter with walnuts if desired. Sprinkle with streusel topping. Bake 30 to 38 minutes in a preheated 425-degree oven until edges are golden brown. This is best served warm.
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 cup (1 stick) butter cut into cubes
Mix flour and sugar in bowl. Using pastry blender cut in butter until mixture forms coarse crumbs.
Never-fail Pie Crust
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups shortening
1 tablespoon vinegar
5 tablespoons ice water
Combine flour and salt in a large bowl and cut in shortening until mixture resembles fine crumbs. Beat egg, vinegar and water together in glass measuring cup. Pour over flour mixture and stir with fork until blended. Divide into four balls. Roll out on floured surface.
Makes four 9-inch pie shells or about twice what you will need for apple pizza. To store leftover pie crust, wrap unused balls of pastry in plastic wrap. Keep in refrigerator until needed, up to two weeks. May be frozen for two months. For best results, defrost frozen pastry balls overnight in the refrigerator.
From "The Great American Bake Sale" by Alison Boteler; Barron's Educational Services Inc., -- $11.95, 1991