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

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources