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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources