Fruit hand pies are a fun way to savor fall flavors. My Apple Cheddar Hand Pies make a sweet breakfast or anytime snack.
Be kitchen wise, prepare and freeze extra dough to easily bake up batches of hand pies as your favorite fruit comes into season.
Easily freeze assembled pies for a quick dessert or snack.
I found using two tablespoons of browned butter and a mutsu apple made an exceptionally tasty Apple Cheddar hand pie. Use the favorite apples you would use for traditional apple pies or sample new-to-you apples, if you are adventurous!
Note: These hand pie recipes were featured in Berks County Living. Blueberry Lavender Hand Pies and Strawberry Rhubarb Mint Hand Pies
apple cheddar hand pies
Prep time
Cook time
Total time
Prepare ahead: Freeze assembled and unbaked pies for up to 1 month. Bake as directed
: phoebe's pure food
: dessert, pies, fruit
Cuisine: dessert, pies, fruit
Serves: 15 pieces
Ingredients
- 1 batch of hand pie dough
- All-purpose flour (for surface)
- 3 tablespoons milk (for sealing and coating)
- 1 large (12 ounce) tart apple
- 3 tablespoons sugar, plus more for sprinkling
- 2 teaspoons ground cinnamon
- 2 ounces extra sharp cheddar cheese, sliced into 15 pieces
- Sugar for sprinkling
Instructions
- Roll the dough on a well floured surface into a 16x13” piece. Cut 3x3” pieces and layer between waxed paper. Repeat with the second disc and trimmed pieces.
- Put milk in a small bowl to use for sealing each hand pie.
- Combine the filling ingredients in a small bowl.
- Working in batches of 5 hand pies (10 pieces), brush the edges of the dough with milk.
- Scoop filling into the center of each piece, top with dough and press edges to seal, then crimp with a fork. Cut a slit on top to vent.
- Refrigerate for 30 minutes while oven heats to 400ºF
- Place hand pies on parchment paper lines baking sheets, brush with milk and sprinkle with sugar. Bake for 20-25 minutes, until golden.
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