APPLE PIE SQUARES WITH CHEDDAR CRUST

Crust

2 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon kosher salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

6 tablespoons (3 ounces) vegetable shortening

1 cup shredded Cheddar cheese

1/3 to 1/2 cup cold water

Filling

1/3 to 1/2 cup sugar

2 tablespoons cornstarch

6 to 7 Golden Delicious apples, peeled, cored, and thinly sliced.

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

2 tablespoons (1 ounce) unsalted butter, melted

1 tablespoon cold unsalted butter, cut into small pieces

Cheddar cheese triangles, for serving

To make the crust: Place the flour, sugar, and salt in the work bowl of a food processor fitted with a steel blade and blend for 5 seconds. Add the butter and shortening, and pulse the processor until the mixture resembles a fine meal. Add the cheese and mix in, using four pulses of the food processor. Transfer the crust mixture to a large bowl and sprinkle 5 tablespoons of water over the dough. Use a fork to toss the mixture until moist clumps form, adding more water, 1 tablespoonful at a time, if the mixture is too dry. Gather the dough into two balls, one slightly larger, and shape each into a 6- to 8-inch flattened disk. Wrap in plastic and chill for at least 2 hours and up to 1 day before using.

To make the bottom crust, roll out the larger dough disk on a lightly floured surface to an 11-by-15-inch rectangle. Transfer the dough to an ungreased, deep 9-by-13-inch glass baking dish, patting the dough against the sides to make a short overhang all the way around.

Preheat the oven to 350 degrees.

To make the filling: In a 4-quart bowl, mix the sugar and cornstarch, then mix in the apple slices, lemon juice and salt. Toss to coat well. Add the melted butter and stir.

Transfer the filling into the dough-lined dish and dot with the pieces of butter. Roll out the second dough disk on a lightly floured surface, to a 10-by-14-inch rectangle, and place the dough atop the filling. Press the overhang of the bottom and the top dough pieces together to seal. Grip the overhang to 1/2 inch. Fold the overhang under and crimp decoratively forming a high-standing rim. Cut several small slits in the top crust to allow stem to escape. Cover with foil.

Bake the pie for 15 minutes. Remove the foil and bake until golden brown, 30 to 35 minutes. Remove from the oven and let cool on a rack for 2 to 3 hours before slicing (3 by 4) into 12 squares to serve (for best results, let cool overnight).

To serve, top each square with a Cheddar cheese triangle.

Makes 12 three-inch squares.

Note: This dessert may be made the day before, covered and refrigerated. Reheat in a 300 degree oven until warm before serving.