Apples and cheddar cheese are a time-honored taste combination, but in this pie, the cheddar's in the crust! Tart cranberries are a festive addition to a pie that could become your new holiday standard.

Cranberry-Apple Pie with Cheddar Crust

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup vegetable shortening
1 1/2 cups shredded cheddar cheese (6 ounces)
6 tablespoons ice water
1 1/2 cups granulated sugar
3 tablespoons tapioca
1/2 teaspoon ground cinnamon
2 cups cranberries
1/2 cup water
6 cups peeled, sliced apples
1 tablespoon butter or margarine

1. Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs; stir in cheddar cheese, distributing evenly. Sprinkle with first addition of water to form dough. Shape into a ball; divide in half. Wrap in plastic wrap and refrigerate for 1 hour.
2. Meanwhile, combine sugar, tapioca and cinnamon in a large saucepan. Stir in cranberries and remaining water. Cook, stirring constantly, until the mixture boils. Remove from heat and add apples, stirring to coat. Set aside to cool.
3. Preheat oven to 400°F (205°C).
4. Roll out half the dough into a 10-inch circle and place in 9-inch pie plate, letting edges hang over rim of pan. Spoon apple filling into bottom crust; dot with butter. Roll out remaining pastry for top crust; place over fruit mixture. Seal, trim, and flute edges. Cut several small slits in the top; bake for 45 to 50 minutes or until crust is golden and filling is bubbling. Cool on a wire rack.

Makes 8 servings.