1preheat oven 425.
Place apples, 3/4 cup sugar, the wine and the lemon juice in a 3 qt pan. Cover and cook over med. heat, stirring often until apples are tender, 7 to 8 minutes is good.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teasoon salt: stir into apple mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. remove from heat. Stir in Butter. cool to room temp.
2Heat oven to 425*. measure 2 cups of flour, the cheese and 1 teas salt into bowl; cut in shortening. Sprinkle in water, 1 teas. at a time, mixing until flour is moistened and pastry almost cleans side of bowl.(1 or 2 teas more water may be added if needed.
Gather pastry into ball; divide in half and shape into 2 flattened rounds on a lightly floured surface and rolling pin.roll out to 10 inches and ease into 8 in pie pan.
3Turn apple mixture into pastry lined pan. roll out 2nd round of pastry, place on top flute edges,Cover edge with 3in foil strip to prevent escess browning. Bake 25 to 30 minutes, remove foil bake 15 minutes longer. Enjoy