• Preparation Time 40 minutes
  • Baking Time 60 minutes
  • Makes 1 pie
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pastry
  • 2 cups Robin Hood® Best For Cake & Pastry Flour
  • 1 tsp salt
  • 3/4 cup All Vegetable Shortening
  • 1 cup grated sharp Cheddar cheese
  • 5 tbsp cold water
  • Filling
  • 3/4 cup sugar
  • 3 tbsp Robin Hood Cake & Pastry Flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 7 cups sliced apple
  • 1 tbsp butter

Serving Size: 1 pie


Serving Size: 1 pie

  • Preheat oven to 450°F (230°C).
  • Pastry: Combine flour and salt in a large mixing bowl.
  • Cut in half the shortening with pastry blender or two knives until mixture resembles coarse meal, then blend in remaining shortening until particles are the size of small peas. Stir in cheese.
  • Add water, 1 tbsp (15 mL) at a time, mixing lightly with a fork. Use just enough water to make a dough that clings together. Shape dough into a firm ball with hands.
  • Roll, on a lightly floured surface, out half of dough.
  • Fit into 9" (23 cm/1 L) pie plate. Trim pastry at edges of plate.
  • Filling: Combine sugar, flour and spices in large bowl. Add fruit, tossing lightly to coat fruit with sugar mixture.
  • Fill pastry-lined pie plate with fruit mixture. Dot with butter.
  • Roll out remaining dough and place over filling. Seal and flute edges. Cut a hole in the top of the pie to allow the steam to escape.
  • Bake on bottom rack of preheated oven for 10 minutes then reduce heat to 350°F (180°C) and continue baking for 40 to 50 minutes or until pastry is golden and fruit is tender.


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