Pear and Goat Cheese/Apple and Cheddar Hand Pies

December 8, 2011


This is a very exciting post for me (hopefully for you as well) because it contains two recipes. As I mentioned last week, hand pies are one of the latest food trends, gracefully taking their turn in the foodie spotlight. I tend to think of hand pies as a southern comfort food, though I’m not entirely sure why. Maybe it’s all those fried pies you see at highway gas stations. You know what I’m talking about. Those weighty hand pies in the waxed paper wrappers that sit like a brick in your palm. Love those things.  Oh, and that first bite through the iced cookie crust into the gooey, gelatinous lemon or cherry or whatever filling you choose. I’m a sucker for lemon and cherry.

But these aren’t quite the same. They’re better.


A bold statement, I know.  I couldn’t resist playing the sweetness of the fruit off the creamy, savory cheeses. Like a slice of cheddar on apple pie.


 Ingredients: (makes about a dozen hand pies)

For the pear hand pies you’ll need:

3 pears, cored, peeled, and chopped

1 Tablespoon honey

1/8 teaspoon salt

1/3 cup goat cheese crumbles

1 teaspoon lemon juice

1 flat premade pie crust (the kind that you thaw and roll out)

For the apple hand pies you’ll need:

2 apples, cored, peeled and chopped

1/4 cup brown sugar

1 teaspoon cinnamon

1/3 cup shredded cheddar cheese

1 flat premade pie crust (same as above)

Directions:  Preheat oven to 400 degrees F.

Use two separate mixing bowls to make the pie filling. In one bowl, combine the chopped pear, lemon juice,  goat cheese, salt, and honey. Mix well.


In the other mixing bowl, combine the apples, cheddar cheese, brown sugar, and cinnamon. Mix well.


Thaw out your premade pie crusts and gently roll out flat. Cut out 6 inch circles in the dough. I used the rim of a pint glass for the stencil.


Add a small spoonful of filling (pear or apple) on each of the dough rounds.


Then, fold the dough over the filling to form a pie. Seal each pie by crimping the edge with a fork.


Slice the top of each pie to release the steam while cooking.


Bake on a cookie sheet for 15 minutes, until the pastry turns golden brown and the filling gets all bubbly.


Allow to cool slightly before using a spatula to remove from the cookie sheet.


Now, place one in your palm and take a big bite! (These don’t weight as much as the gas station kind, but close!)


Don’t these just beg to be eaten curled up by a roaring fire with a cup of hot cider?  Um, I think I’ll get right on that. Bye!

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Other posts you may enjoy:

  1. Chopped Pear and Watercress Salad with Goat Cheese, Cranberries and Walnuts
  2. Fig and Goat Cheese Breakfast Crostini
  3. Spiced Apple, Red Wine, and Cranberry Turnovers
  4. Fresh Fig and Arugula Salad with Creamy Goat Cheese and Candied Pecans
  5. Creamy Goat Cheese with Pesto


Aly B December 11, 2011 at 3:15 pm

These sound great! I think I’m going to try with a combo of apples and brie. I had an apple and brie omlet over thanksgiving holiday and the combo was great, and I think would make a great variation for this recipe.
After you make them, how long do they keep? Are they still good if you refrigerate or freeze them and reheat?

Jen @ Keepitsimplefoods December 11, 2011 at 9:08 pm

Love the idea of using brie! Yum! They should keep for a week in the fridge. I wouldn’t freeze them. You could easily reheat in the oven, microwave, or toaster oven.

Aly B December 11, 2011 at 9:19 pm

Thanks for your response! I love your blog! I can’t wait to make them for my boyfriend who’s coming into town tomorrow. :)

Jen @ Keepitsimplefoods December 11, 2011 at 11:07 pm

Aw, thank you! Good luck! :)

Homer December 9, 2011 at 10:38 pm

What’s not to love about hand pies? I used to love McDonald’s apple turnovers when I was little and these remind me of a healthier version of my old favorite (which I never eat anymore). I can’t wait to give them a try!

Aparna E. December 9, 2011 at 9:48 am

I will say this, and I’m not trying to offend, but apple and cheddar seems like a weird combo to me. Maybe it’s because usually apple with some kind of bleu cheese in salads or appetizers and cheddar seems so “every day”. But this totally worked huh? Do you think other cheese would work? Like gruyere, gorgonzola or a smoky cheese like smoked mozzarella or gouda?

Jen @ Keepitsimplefoods December 9, 2011 at 2:25 pm

I think most cheese would work in this recipe. The recipe idea was inspired by folks I know who love a slice of cheddar cheese melted on top of hot apple pie. I love all kinds of cheeses, but a good sharp cheddar is hard to beat in my book. :)

Aparna E. December 10, 2011 at 4:47 pm

Yeah, you really can’t beat cheddar. Especially Vermont. om nom!! Thx for the tips!

Aparna E. December 9, 2011 at 9:42 am

one word: YUM.
After being in Europe, I’ve found a new found love for goat cheese. I must try this!! Thanks for sharing <3

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