PER­FECT LIT­TLE PIES

Chattanooga Times Free Press - Parade - - Eats -

Aball of re­frig­er­ated pizza dough is a neat cheat for these fes­tive fried ap­ple pies from Pa­rade chef Jon Ash­ton. The se­cret in­gre­di­ent: gooey cheese! Watch how he makes them in his What Amer­ica Eats at Home video se­ries at Pa­rade.com/whatamer­i­caeats.

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