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Ask The Food Lab Anything, Thanksgiving Edition 2013

I'm looking to add cheddar (or more suitable cheese if you recommend) to an apple pie crust. I've read cheddar-crust recipes but I don't trust them as much as you. How do you think the cheese/extra fat will affect the crust's composition and flakiness, and then how would you adjust the "Easy Pie Dough" recipe (in terms of proportions and timing for adding cheese)?

Or should I not mess with the science going on in the dough and just add cheese on top of the crust as in your skillet apple pie?


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