The classic American combo of apples and Cheddar cheese comes together in a flaky crusted hand pie that’s great as a Thanksgiving side or even breakfast that morning. We went a little crazy and stuffed the inside with an extra dollop of cheese spread to ensure plenty of gooey filling. These really are as delicious as they are pretty.
| Total: | 1 hr 55 min |
| Active: | 1 hr |
| Yield: | 16 hand pies |
| Total: | 1 hr 55 min |
| Active: | 1 hr |
| Yield: | 16 hand pies |
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 2 Granny Smith apples, peeled, cored and cut into 1/4-inch dice
- 1 teaspoon sugar
- Pinch ground ginger
- 1 tablespoon plus 2 teaspoons chopped fresh thyme
- 1/4 cup plus 4 teaspoons Cheddar cheese spread
- Two 9-inch sheets refrigerated pie dough (from one 14.1-ounce box)
- 1 large egg
- 1 tablespoon white sesame seeds
- 1 tablespoon poppy seeds
Instructions
- Melt 1 tablespoon of the butter in a medium saute pan over medium-low heat. Add the onion, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onion is softened and caramelized, 8 to 10 minutes. Add 2 tablespoons water and scrape up any browned bits from the bottom and sides of the pan.
- Increase the heat to medium high. Add the apples and cook, stirring, until just starting to soften, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 teaspoons of the thyme and another pinch of salt. Cook, stirring, until the apples are very tender and light golden, about 6 minutes more. Stir in 1/4 cup of the Cheddar cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Unroll a pie dough sheet on a cutting board or clean work surface. Cut out 8 circles with a 4-inch round cutter; gather and reroll the dough if necessary. Beat the egg in a small bowl with 1 teaspoon water. Place about 1 tablespoon of the apple filling into the center of a dough round, then top with 1/4 teaspoon of the remaining Cheddar cheese spread. Brush the edges with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Transfer to one of the prepared baking sheets. Repeat with the remaining dough and filling.
- Brush the hand pies with more egg wash and sprinkle with the sesame seeds, poppy seeds and remaining 1 tablespoon thyme. Bake until golden brown and puffed, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 53 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 84 mg |
| Serving Size | 1 of 16 servings |
| Calories | 53 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 84 mg |