...with a white cheddar, lattice crust.
recipe came from the November issue of Southern Living.
Preparing the apples was much different than a typical apple pie. The recipe called for large wedges and I always slice my apples as thinly as possible. It also called for sauteing them in butter before adding them into the crust.
The white cheddar in the crust recipe made it so easy to roll out and cut the strips for the lattice pattern for the top crust. I usually find myself struggling with the crust because it's all butter and it sticks to everything and if you don't work quickly begins melting. So I roll it in cling wrap or parchment paper.
pate brisee crust.
Thanks for stopping by Blue Sky Confections!