Vermont Apple Cheddar Mini Hand Pies Recipes

SAVORY CHEDDAR APPLE HAND PIES

Steps:

• 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.

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

VERMONT APPLE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Mix sliced apples with sugar, cinnamon, flour, and nutmeg. Place 1 of the pie crusts into a 9-inch pie plate. Place the apple mixture into the piecrust and cover with a crust top. Add butter into apples, if desired. Combine the egg and water and beat to make an egg glaze. Brush the top crust with the egg glaze for a nice glossy appearance. Bake in the oven for 50 to 55 minutes. Make sure to place pie on a tray to prevent juices from spilling into the oven.
• Test pie with a sharp knife to feel if apples are tender enough for your taste. If necessary cook pie for 5 minutes more and test again. Repeat process if desired.
• Cool and serve with ice cream or any of your favorite toppings.

VERMONT APPLE-CHEDDAR MINI HAND PIES

Steps:

• In a bowl, toss the apples with the lemon juice; add in brown sugar, cinnamon, nutmeg, and salt; toss to combine.
• In a big skillet, melt butter over med-high heat.
• Add in apple mixture; cook/stir 7-10 minutes until apple juices release and apples are slightly softened.
• Sprinkle flour over mixture; cook about 2 minutes; remove from heat and cool.
• Preheat oven to 425°; line a baking sheet with parchment paper.
• On a lightly floured surface roll out the pastry sheet to a 12x10 inch rectangle; cut pastry sheet into 6 inch squares.
• Add the diced cheese to the cooled apple mixture.
• Divide the apple mixture in the center of each pastry square, leaving a 1 inch border along the long sides.
• Carefully, fold into triangle shape, crimp the ends together with fork to seal; and place on the prepared baking sheet.
• In a small bowl, beat egg and water together to make an egg wash.
• Lightly brush the outside of each square with the egg wash.
• Using a sharp knife, make a small slit in the top of each triangle.
• Bake 20-24 minutes until puffed and golden brown.
• Remove from oven; cool slightly; serve warm.