My (Italian) interpretation of apple pie with Cheddar cheese. Four layers rest over a pasta frolla crust. <br />Forget about pie crust: pasta frolla is so good it can be baked by itself into cookies. <br />There are many recipes for pasta frolla and different ideas about how to make it. The version I use in this crostata has been inspired by one in the book "La scienza in cucina e l’arte di mangiare bene" by Pellegrino Artusi (1820-1911). The book was first published in 1891, and is available in English translation as "Science in the Kitchen and the Art of Eating Well." <br />I enrich the basic pasta frolla with the nutty flavor of almond meal and of whole-grain barley flour. <br />Homemade apple butter and Cheshire cheese bring the crostata to a higher level.

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