CHICKPEA SEWING STUDIO

I am feeling home sick at this time a year, so with Finn we came up with this sucré-salé (sweet and savory) quick pie recipe this morning. It's fast enough to make for lunch with a side of greens. It's completely mouth watering, much easier to make than it tastes. Here is the recipe, with advice to include a three and a half year old.

Tarte aux Pommes et Tillamook Sharp Cheddar

4 medium apples (Gala, Braeburn)

1 cup of Tillamook sharp Cheddar cheese

1 Pillsbury refrigerated pie crust

1/4 cup of light brown sugar

1 tablespoon of cinnamon

coarse salt

pam for baking.

Preheat the oven to 350 degrees.

Unroll the dough and place it in a pie dish lightly sprayed with pam for baking (with flour). I use this product a lot since it's extremely fast and Finn has the attention span of a squirrel.

Sprinkle one or two pinches of coarse salt in the bottom of the pan and press the salt down with your fingers, finger cooking is always a hit with kids. my great grandmother "mamie Lili" would always use coarse salt at the bottom of her pies making my dad's mouth salivate just at the thought of it. She of course would make her own dough. I do so occasionally using Martha Stewart Everyday recipe which I find makes a classic 'Pâte Brisée', however it's very common in France to use prerolled supermarket dough and I was overjoyed when Pillsbury came out with theirs.

Shred enough cheddar to fill one cup and set aside.

With an apple peeler have your child prepare the apples and break the spirals into smaller pieces in a bowl. Add the sugar and the cinnamon to the apples pieces and mix well, pour the apples into the pie dish.

Place in the oven for about 25 minutes keeping an eye on the pie. When you see that the dough is almost ready but not quite golden yet sprinkle the cheese on top. Bake about another 20 minutes of when the cheese is bubbly. The apples will still feel a little crisp in your mouth but the dough will be flaky. Serve warm.

I hope you give it a try!

note: I use a pie pan made of two metal pieces, it makes it vey easy to lift the pie out of the dish, the bottom of the pan stays under the pie though.