Richmond Chef Puts a Twist on on a Classic

If it were socially acceptable to eat an entire plate of mashed potatoes, that would be my Thanksgiving meal every year. But I'm an outlier, as the real crowd-pleaser seems to be the pie.

And when it comes to Thanksgiving dessert, people are split into two camps: pumpkin and apple. I always like a twist on a classic, and prefer pumpkin cheesecake to the actual pie. And I'm not alone. Richmond chef Christine Wansleben of Mise En Place also loves a good twist. Her go-to dessert recipe is  Sour Cream Apple Pie, a holiday favorite her family looks forward to every year. It's so delectable, she sometimes eats it for breakfast...with ice cream!  

Like any good cook, she has well-worn baking instructions. And to get us all into the holiday spirit, she's decided to share the recipe with us! Be prepared for a season of hosting by stocking up on these baking essentials from Ladles and Linens!

"It's made with ingredients you already have in your home, and just as good if you use a roll-out pie crust," Wansleben added. The timing couldn't be better - apples are in season. If you're looking forward to holiday baking, visit Mise En Place for  a Soul Food for the Holidays class on 11/22, Cocktail Party Favorites on 12/5, and more!