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Savory Cheddar Apple Hand Pies

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.
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  • Total: 1 hr 55 min
  • Active: 1 hr
  • Yield: 16 hand pies
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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

Directions

Special equipment:
a 4-inch round cutter
  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  4. 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.
  5. 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.