2 pieces of bacon
¼ cup diced onions
4 small apples, cored and diced
1 teaspoon fresh chopped sage
Pinch of salt
Pinch of allspice
2 ounces Cabot Seriously Sharp Cheddar, diced (about ½ cup)
3 cups King Arthur Unbleached All-Purpose Flour
¾ cup water
Neutral oil, such as grapeseed or canola
To see how to make this recipe, visit Small Boston Kitchen.
Photo courtesy of Katie Barszcz.