Tarte Alsacienne

Directions

Cream butter, cheese and vanilla together in a mixer or processor.

Reduce speed to low and add the flour.

Mix until incorporated.

Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap.

Chill for 1 hour before using.

Uncooked dough can be frozen for up to 2 months.

Freeze uncooked balls of dough or freeze dough in pie tins.

Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften.

Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish.

Press firmly into the dish and gently remove and discard wax paper.

Place in refrigerator to chill. Preheat oven to 400℉ (200℃).

Arrange apples in the pie crust.

In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace.

Pour the mixture over the apples.

Place the pie in the oven and bake until the mixture is set, about 30 minutes.