1 Box Pillsbury refrigerated pie crusts
6 cups thinly sliced, peeled apples
1 cup Ellsworth Creamery Cheddar Cheese Curds
broken into large pea size
½ cup white granulated sugar
1 tsp cinnamon
1 Tbsp flour
1/3 cup raisins
Preheat oven to 375 deg F. Press one pie crust shell into a 9 inch glass pie pan. In a large mixing
bowl, stir together filling ingredients. Spoon into crust-lined pie plate. Top with second crust.
Press edges together to seal. Trim off excess pie crust. Flute edges. Cut slits in top crust. Sprinkle
granulated sugar and cinnamon on top.
Cover edge of crust with strips of foil to prevent excessive browning. Bake 55 minutes or until apple
juices bubble up and crust is golden brown. Cool on cooling rack for an hour or so before serving.
Note: Use a combination of hard tart apples and sweet soft apples such as Jonathon and Honey Gold
for the filling.