Lauren Moore

October 26, 2009 at 12:39pm

I'm not a big fan of the typical grocery store variety processed cream cheese and try to use natural cream cheese whenever possible. Do you think it would work in this pastry? I believe it's the chunks of butter that create the flakiness, but I wonder if the cream cheese contributes as well. Any recommendations on using the natural cream cheese? PS - I made an apple pie this weekend and added some of your boiled cider syrup - a fantastic addition! Your substitution of natural cream cheese should work like the processed variety - same amount and all. The cream cheese adds flavor and texture as well as helping to temper the gluten - which you don't want much of to get a flaky, tender pie crust. Irene @ KAF
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