Orchard Hand Pies

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8 pies

These handheld fruit pies are baked in muffin tins to make them easy to grab-and-go for a sweet afternoon snack or late-night dessert. California cheddar and blue cheeses and chopped pecans add savory notes to the sweet filling.

Ingredients

1 large Granny Smith Apple, peeled, cored and cut into ½-in. dice
1 large Bosc Pear, peeled, cored and cut into ½-in. dice
¼ cup sugar, divided
¼ cup chopped pecans
2 tbsp. cornstarch
1 tbsp. butter
Grated lemon zest, to taste
1Ž2 tsp. ground cinnamon, divided
½ tsp. vanilla extract
½ cup crumbled blue cheese
½ cup grated Cheddar cheese
All Butter Pie Dough (recipe below) or 2 (15 oz.) packages ready-made pie crusts
Cooking spray

All-Butter Pie Dough
2 tbsp. sugar
½ tsp. salt
1 cup unsalted butter, frozen
¾ cup ice water

Steps

1. Preheat oven to 375°

2. Combine apples, pears, 3 tbsp. sugar, pecans, cornstarch, butter, ¼ tsp. cinnamon, lemon zest and vanilla in a med/ bowl.

3. In a separate bowl, mix blue cheese and Cheddar cheese

4. On a lightly floured work surface, roll out dough 1/8-in. thick. Cut out eight 4½ in. circles and eight 4-in circles using round cutters or a plate with the correct diameter.

5. Lightly spray 8 muffin tin cups with cooking spray and line with 4½-in dough circles, leaving a ¼ in. overhang. Brush edges of dough with water. Sprinkle cheese mixture over bottom of dough, dividing it evenly.

6. Mound the fruit mixture on top of cheese and divide evenly. Place 4 in. dough circles on top and press the edges with the tines of a fork to seal.

7. Mix together 1 tbsp. sugar and ¼ tsp. cinnamon. Brush the tops of the pies with water and sprinkle with cinnamon-sugar. With the tines of fork, poke a few holes in each pie to vent the steam.

8. Bake for 35-40 min. or until pies are golden brown and a knife inserted into filling feels no resistance.

9. Cool pies in tin for about 10 min. Remove from tin and cool on rack.

All-Butter Pie Dough:

1. In large bowl, combine flour, sugar and salt. With a large holed grater, grate the butter into the flour mixture and toss lightly with your fingers to coat butter with flour.

2. Drizzle ½ cup water over flour and butter mixture and toss lightly with hands. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed.

3. Transfer dough to work surface and form into a flat disk. Wrap in plastic wrap and refrigerate at least 1 hr. (Dough may be refrigerated up to 24 hr. or frozen. Be sure to bring it to room temperature before using.)

Courtesy of California Milk Marketing Board 

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources