I love this simple recipe because truth be told I make a terrible homemade pie crust. Since Pillsbury has perfected their piecrust to roll out instead of unfolding, my dessert specialty comes out looking as if I rolled the dough myself.
Ingredients
3 cups MacIntosh or Cortland apples, peeled, cored and sliced
1 Tablespoon butter, cut into small dots (I prefer the richness of Irish Butter)
3 Tablespoons sugar
1 Tablespoon cinnamon
1 pinch cornstarch
½ cups shredded sharp cheddar cheese
½ cup candied pecans
Preheat oven to 350 degrees
Directions
- Place unrolled pie crust onto cookie sheet. In a separate bowl, mix apples with cinnamon and sugar and gently toss. Spread onto piecrust leaving about an inch around the perimeter to fold upward. Sprinkle with a small pinch of cornstarch. Dot with butter then fold edges, pinching around the tart. Sprinkle top with more cinnamon sugar if desired and topped center with candied pecans and shredded cheddar cheese.
- Bake in a 350 degree oven for approx. 20-30 minutes, until crust browns and apples are tender.
