Documenting a January of pie-making at Williams College
It was so good, we ate half of it before I remembered to take a photo!
Made with Granny Smiths—the tartness of the apples goes so well with a good sharp Vermont cheddar!
Cheese baked into the pastry as well as served with slices melted on top.
My first woven lattice top crust. Not so bad once you get the hang of it.
Let’s bake some pies!