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. 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

Ideas and Innovation
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

Industry News & Opinion

After reaching a tentative deal with the district, Los Angeles Unified School District cafeteria staff will no longer strike for 24 hours on Tuesday, Los Angeles Daily News reports.

The workers, who belong to Service Employees International Union Local 99, will receive a 3% pay increase that is retroactive to July 1 of last year. Employees who did not receive a full pay raise in their previous contract will also be eligible for an extra 1% increase if they participate in additional training or work.

Additionally, workers will receive a 3% increase for the 2018-19 school...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code