1 3/4 cup flour
1 teaspoon salt
2 tablespoons sugar
1 cup finely grated cheddar cheese
1 1/2 sticks chilled butter
2 tablespoons chilled shortening
1/4 cup ice water

In medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse cornmeal. Gradually stir in water and compress dough into two balls. Place in plastic wrap and chill 20 to 30 minutes. Roll each ball out to form two 1/8-inch-thick crusts.


3/4 cup brown sugar
1/3 cup sugar
1/3 cup flour
2 teaspoons ground cinnamon
4 cups peeled, cored, and sliced tart apples
2 cups fresh cranberries, washed and dried
2 tablespoons unsalted butter

Preheat oven to 425 degrees. In large bowl, combine sugars, flour, and cinnamon. Add fruit and toss. Pour into unbaked pie shell, dot with butter, and cover with top crust. Bake 40 to 50 minutes. Makes one double-crust pie.

Recipe from A Texas Style Christmas Feast Meets West. Texas Monthly, December 1992.